Banana and Date School Muffins -- nut free, gluten free, grain free muffins

We had some overripe bananas in our house. You know what that means? That means banana muffins.  I prefer to use mashed bananas -- not pureed -- for a lighter texture. In keeping with the nut-free spirit of elementary schools everywhere, these are nut free. Full of seeds and coconut, they pack a protein punch and are a great little lunch addition.

Nut free. See, I abide by their rules. Even if they have stuck my 4 year old in a 20x20 foot room (that's painted puke green) with almost 40 other 3 and 4 year olds for full day kindergarten. But I'm not bitter. Okay, maybe I am a little. But on the plus side, my MPP now knows my name :).

2 very ripe medium bananas -- lightly mashed with a fork (about 1 cup)
2 cups warm water
1/4 cup extra virgin coconut oil
1 tbsp apple cider vinegar

1 tbsp ground vanilla bean
1 tsp ceylon cinnamon
1 tsp sea salt


1 cup pumpkin seeds, ground
1/2 cup shredded coconut
1/4 cup whole white chia seeds
1/4 cup ground white sesame seeds
1/2 cup ground flax meal

4 eggs

1/2 tsp baking soda

1/2 cup coconut flour


1 cup chopped dates


directions:

1. combine the ingredients in the order listed
2. scoop the batter into prepared muffin cups
3. bake at 345 for 50 minutes