Raw-Yum Banana Nut Muffin


  • 1 Banana
  • 1/3 cup raw walnuts (soaked for 7 hours)
  • 1/3 cup raw almonds (soaked for 7 hours)
  • 6 medjool dates (pitted)
  • 1/4 cup shredded coconut - raw unsweetened is preferred
  • 1/2 teaspoon organic pure vanilla
  • pinch himalayan salt or sea salt
  • shredded coconut (decoration)
  • Cupcake wrappers or muffin tins


  1. Toss the walnuts, almonds, and dates into your food processor

  2. Blend until it looks like a fruitcake

  3. Add in the banana, oil, coconut, maple syrup, vanilla, and salt

  4. Blend thoroughly

  5. Spoonful into cupcake wrappers, then sprinkle some extra coconut on top

  6. Sit it in the refrigerator or freezer for at least an hour to solidify

  7. You can eat them with a spoon if you don't want fridge time

  8. If you would like to dehydrate, recommend at least 6 hours at 118 degrees

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