Ingredients
1 medium banana (if the banana is a big -use half – too much banana will make the muffins too wet)
1/2 cup coconut flour
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 teaspoon bicarb soda (baking soda)
1/2 cup water
pinch salt
1 1/2 cup dried dates
6 medium eggs (medium is 60 grams – if using large eggs – reduce to only to 5)
3 tablespoons coconut oil (feel free to use olive oil or butter)
Method
1. Preheat oven to 180c
2. Line a muffin baking tray with cupcake papers
3.I like to make this as quick as possible so I use my food processor (but you can do it all by hand)
4. Put dates and coconut flour into blender first and process until dates start to really bread down (I put the flower in at this point to stop the dates from getting sticky)
5. Add banana, cinnamon, nutmeg, bicarb soda, salt and combine well
6. Add water, oil and eggs and blend until well combined
7. Remove from food processor and pour mix into a mixing bowl
8. Stir everything well to make sure all ingredients are well combined
9. Spoon mix (3/4 full) into cupcake papers (make sure you do use a baking tray to fit your papers or they will collapse under the weight of the mix)
10. Bake cupcakes for 20 minutes or until they spring back when lightly pressed in the middle
11. If you are not sure – use a toothpick to check the cake is cooked through
