Banana Date and Honey Muffins with Lentil Flour
Prep time: 
Cook time: 
Total time: 
Serves: 14
  • 5 medjool dates (100 grams when pitted), pitted and chopped finely
  • ½ teaspoon bicarb soda
  • ⅓ cup boiling water
  • 2 large over-ripe bananas
  • 2 eggs
  • ¼ cup macadamia or extra virgin olive oil
  • ⅓ cup honey
  • 1 teaspoon pure vanilla essence
  • 1¼ cups (188 grams) lentil flour
  • 2 teaspoons psyllium husks
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 2 teaspoon chia seeds
  1. Start by placing the finely chopped dates in a small bowl, add bicarb soda and cover with boiling water. Cover and set aside for at least 10 minutes to soften.
  2. Heat oven to 170 degrees and line a muffin tray with paper cases.
  3. In a medium bowl, mash bananas well, then add eggs, oil, honey and vanilla. Mix well together and set aside.
  4. Sift lentil flour, psyllium husks, baking powder and cinnamon together into a large bowl and add chia seeds.
  5. Add softened dates to the bananas and mix well.
  6. Pour banana/date mix into flour and gently mix together until just combined.
  7. Spoon mixture into muffin pans.
  8. Bake in preheated oven for 20 minutes, or until when pressed lightly, they spring back.
  9. Cool for 5 minutes before transferring to a wire rack.
  10. Store muffins in an air-tight container
Recipe by Healthy Home Cafe at