GF Banana-Date-Coconut-Pecan Muffins

Good morning to everyone out there!

I tend to play it off as my life is not busy, not cool, not exciting and most of all hardly ever social. But, but I am beginning to think that I am rather wrong on that theory. Really rather wrong actually. I am always doing something whether it be on my own discovering the beauty of nature, curled up with my newest Amazon shipment of the latest must have cookbook, out with friends after what seems to be the longest, most thrilling 8 plus hours spent in the kitchen and so on. Looking back on the past 6 months, I have really changed my way of doing tasks, the way I approach people, the way that I go about my daily life…everyday is a gift as my co-worker says, beyond true. Did I mention I LOVE my job?! We’ll save that for another post. In the end, life is short. Life is great. Don’t spend your 20’s waiting for the future to come to really do what you want. DO what you want now. Be smart about it. Side note, I have been reading Daphne Oz’s latest book Relish, which is why I said everything I just did above. The woman is a genius!


Okay, okay on to the real stuff here. Life is too short not to eat delicious food! Recently I picked up Gwyneth Paltrow’s book, It’s All Good. This thing is ugh-mazing. No dairy, sugar, shellfish, gluten, soy, alcohol or coffee. While I don’t exactly follow the last two items in that list, I do most others. Please, do you think I could ever give up coffee?! Cococafe is the best thing around, FYI. Anyways, one of my favorite recipes so far from the book would be the Banana-Date Muffins. I did, like normal, take them to the next level for my own liking.


I have never really worked with gluten-free flour before. Bob’s Red Mill has a whole line of alternative flours and what not that are readily available for purchase at most stores. Definietly worth the investment and needed for quite a few recipes in this book.


2 cups gluten-free flour + 1 tbls
2 tsp baking powder
2 tsp baking soda
pinch of salt
2 overripe bananas. mashed
1/2 cup extra virgin olive oil
2/3 cup maple syrup
2/3 cup almond milk
2 tsp vanilla extract
1/2 cup pitted and chopped dates
1/3 cup unsweeted coconut flakes
1/3 cup pecans, chopped

400 degrees F.

Whisk together the dry ingredients (flour, baking powder, baking soda, salt) in one bowl. In another bowl whisk together the wet ingredients (bananas, oil, syrup, milk, vanilla). Pour the wet into the dry. With the remaining 1 tbls of flour, or more if needed, mix the dates, coconut and pecans until coated. Mix into the batter. Evenly divide the batter into paper lined muffin tins.

Bake muffins until golden brown on top. Roughly 20 minutes, depending on the size of pan used.

These muffins are SO SO SO good. Try and eat them within 2-3 days to preven them from drying out. If the do become a little dry, pop them in the toaster halved or right into the microwave. Maybe with a spread of some coconut oil or butter to liven them back up, mhhhhmm that would be great!

Be sure to check out for more information on the book and Gwyneth’s company.

I also suggest checking out and order my FAV drink around town! 🙂


GF Banana-Date-Coconut-Pecan Muffins

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