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These muffins are Gluten Free and Vegan. The recipe uses Aquafaba as an egg replacer.

Preheat oven to 350 degrees F and line muffin cups with 12 large paper cupcake liners.

Mix together in a large bowl:

• 2 1/2 cups oat flour, gluten free
• 1 tsp baking powder, gluten free
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 1/4 tsp stevia (optional)
• 1/2 tsp sea salt

Chop and set aside:

• 1/2 cup dates
• 1/3 cup pecans plus 12 halves to garnish tops of muffins

Mix together in a small bowl:

• 1 ½ cups banana, mashed
• 1/4 cup maple syrup
• 1/2 cup oat milk
• 1 tsp vanilla, alcohol free

In a separate bowl, whip 3 tbsp Aquafaba until stiff peaks form. It helps to chill the Aquafaba and the bowl before whipping.

1. Add dates and chopped nuts to the dry ingredients. Toss well. Set 12 pecan halves aside.
2. Add banana mixture to dry ingredients and mix well.
3. Gently fold in Aquafaba until well incorporated.
4. Divide batter between the muffin cups and top each muffin with a pecan half.

Bake at 350 degrees F for 20-25 minutes or until a toothpick test comes out clean. Let cool a bit and share with your favourite people! Delicious when still warm.

You really have to smell this deliciousness!