Healthy Banana Muffins with Turmeric

These healthy banana muffins are loaded with crunchy cocoa nibs and are gluten free and vegan friendly! They're only 180 calories, low fat and perfect for quick breakfasts or snacks.

Course Breakfast, Snack

Cuisine American

Prep Time 10

Cook Time 25

Total Time 35

Servings Muffins

Calories 178kcal

Author FoodFaithFitness

Ingredients

3/4 Cup Dates, Halved and rightly packed (140g)
3/4 Cup Ripe banana, mashed (200g)
1/2 Cup Unsweetened vanilla almond milk
1/2 Tbsp Apple cider vinegar
1 tsp Vanilla extract
1 Cup Oat flour (gluten free if needed - 103g)
1 1/2 tsp NOW Foods CurcuFRESH™ Curcumin Powder
1 tsp Baking powder
1/2 tsp Ground ginger
1/4 tsp Baking soda
1/4 tsp Salt
2 Tbsp Cocoa nibs

Instructions

Preheat your oven to 400 degrees and spray a muffin pan with cooking spray.
In a large blender, add the dates, banana, milk, apple cider vinegar and vanilla and blend until smooth and combined, stopping to scrape down the sides as necessary.
In a medium bowl, stir together the oat flour, Curcumin Powder, baking powder, ginger, baking soda and salt. Add into the food processor and blend until smooth and combined, scraping down the sides as needed.
Scrape the batter into a bowl and stir in the cocoa nibs.
Fill 6 muffin cavities with the batter - they will be pretty full! Bake until a toothpick inserted in the center comes out clean, about 20-25 minutes.
Let cool in the pan for 10 minutes and then transfer to a rack to cool completely.
DEVOUR!

Nutrition