Raw-Yum Banana Nut Muffin
Ingredients
- 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
Preparation
Toss the walnuts, almonds, and dates into your food processor
Blend until it looks like a fruitcake
Add in the banana, oil, coconut, maple syrup, vanilla, and salt
Blend thoroughly
Spoonful into cupcake wrappers, then sprinkle some extra coconut on top
Sit it in the refrigerator or freezer for at least an hour to solidify
You can eat them with a spoon if you don't want fridge time
If you would like to dehydrate, recommend at least 6 hours at 118 degrees