- banana: 3 piece(s)
- flour: 300 g
- baking powder: 0.5 package(s)
- milk: 350 ml
- dates: 80 g
- ground almonds: 2 tbsp
- grated coconut: 2 tbsp
- agave syrup: 3 tbsp
- butter vanilla: 5 drop(s)
- white almond butter: 1 tbsp
- cinnamon: 1 tsp
- optional: cacao: 2 tsp
- optional: cacao chips: 1 tbsp
Mash the bananas with a fork and stir in the agave syrup.
Pre-heat your oven to 180° C on upper and lower heat.
Cut the dates into small pieces.
Stir the dry ingredients together with the milk into a smooth batter.
Fold the bananas, the butter vanilla and the dates under the batter.
Coat the muffin baking form with a bit of fat or use muffin cups. Pour the batter into the baking form.
Place the muffins for 20 - 25 minutes into your oven and check whether they're through or not with a knife. If no batter keeps sticking to the knife they're ready.