Instructions

1. Preheat oven to 350 degrees and line a 12 cup muffin tin with <a href="https://amzn.to/2OfyAY0">paper baking cups.</a>
2. Add 1/2 cup walnuts to small saute pan and set on low-med heat. Stir occasionally for about 5 minutes until fragrant and then remove to cool on a cutting board.
3. Pit dates and chop into small pieces then set aside
4. In a large bowl add almond flour, baking soda, sea salt and whisk together.
5. In a separate bowl add eggs and whisk vigorously, then add honey, almond milk
6. Add wet ingredients to dry ingredients and mix well
7. Mash banana and fold into batter
8. Fold dates into batter
9. Roughly chop walnuts and fold into batter (you can save a few for the tops of the muffins, like in my photo)
10. Scoop batter into prepared muffin cups, about 2/3 full. You can top with a few chopped walnuts before baking.
11. Bake for 22-24 minutes or until a tester comes out pretty clean. Muffins should be golden brown on top.
12. Remove from oven and immediately transfer muffins to a cooling rack to cool
13. Store on counter for 2-3 days and then in fridge. These muffins will freeze nicely too.

• Servings : 12
• Ready in : 35 Minutes
• Recipe Type : BreadsBreakfastsPaleoSCD Recipes
• Ingredient : Almond Flour