These are sweetened with just the banana, soaked dates, and the mini chocolate chips, so they are healthy but also delicious! I haven’t tried using ground hazelnuts instead of ground almonds, but that is next on my to-do list when making this recipe. These are the perfect yummy, quick energy snack!


1/2 C all-purpose flour
1/3 C ground almonds (almond flour)
1/4 C rice flour
1/4 C garbanzo bean flour
1 T ground flax
2 T coconut flour
1 t baking powder
1/4 t baking soda
1/2 t salt
1/2 t cinnamon
1/4 t ground nutmeg
1/3 C mini chocolate chips (non-dairy)


2 ripe bananas
7 small dates (**soak in warm water for ~1 hour before using; discard the soaking water)
2/3 C non-dairy milk
1/4 C liquid oil (i.e., avocado)
1 t vanilla extract
2 t hazelnut extract


  1. Mix dry ingredients in a large bowl.
  2. Blend wet ingredients.
  3. Combine wet & dry ingredients in the large bowl.
  4. Makes 12 muffins: Bake at 350 for 18-20 minutes, depending on your oven. (I have to set my oven 15 degrees higher).
  5. Cool for 5 minutes before removing from muffin pan.
  6. Enjoy!