Home Cooking, for the sake of your health!

banana desertEven though no one in my family requires gluten-free cooking, I really enjoying making various gluten-free dishes and deserts.  To me they always feel a tad lighter and easier to digest.  I was in the mood for something sweet (yet not overly sweet) and had a few over-ripe bananas. What’s a girl to do?  Make quick and easy muffins!  The combination of ripe bananas, dates (that add beautiful sweetness) and crunchy walnuts is truly scrumptious. These come out fluffy and moist. My toddler loved these and there were none left in just a few hours! These are great frozen as well (but almost nothing lasts long enough in my house for me to freeze).

  • 3 eggs
  • ¼ cup coconut oil
  • 3 medium ripe bananas
  • 6 dates, pitted
  • ¼ cup coconut flour
  • ¼ tsp celtic sea salt
  • ½ tsp baking soda
  • ½ cup walnuts, chopped
  1. Place eggs, coconut oil, bananas, and dates in a Vitamix (or a high speed blender of your choice); blend on medium speed until combined. Add in coconut flour, salt and baking soda and blend until smooth. Fold in walnuts. Scoop ¼ cup batter into a lined 12 cup muffin pan.
  2. Bake at 350° for 20-25 minutes (baking times will vary from oven to oven, my conventional gas oven took 25 minutes. Cool and serve.
  3. Banana Walnut Muffins
This recipe yields 12 muffins

About this site

Most ingredients in cooking are derived from living organisms. Vegetables, fruits, grains and nuts as well as herbs and spices come from plants, while meat, eggs, and dairy products come from animals. Mushrooms and the yeast used in baking are kinds of fungi. Cooks also use water and minerals such as salt. Cooks can also use wine or spirits.
Naturally occurring ingredients contain various amounts of molecules called proteins, carbohydrates and fats. They also contain water and minerals. Cooking involves a manipulation of the chemical properties of these molecules.

Feed Display


  • Strawberry Crisp
    These individual gluten-free strawberry crisps are topped with a crisp nutty topping using a combination of almonds, walnuts and pecans. Strawberry Crisp I wanted to make a fruit crisp topped with nothing but nuts – no oats, no wheat flour, letting the flavors and texture of the nuts really stand out. The results were pure […]
  • Chicken Rollatini with Spinach alla Parmigiana
    Baked chicken breasts filled and rolled with spinach and ricotta topped with Pomodoro sauce and melted mozzarella. Family friendly and so good! Chicken Rollatini with Spinach Parmesan Since making chicken rollatini stuffed with prosciutto and cheese a few weeks back my husband has been craving chicken rollatini the way he grew up eating it, stuffed […]
  • Tuna Deviled Eggs
    These Tuna Stuffed Deviled Eggs are perfect to pack for lunch or serve as an appetizer! Tuna Deviled Eggs I combined two favorites, deviled eggs and tuna salad and made these bite sized snacks, lunch or appetizers you can easily make ahead and pop right into your mouth! Hard boiled eggs stuffed with tuna, why […]
  • Skinnytaste Success Story: Mary Billiot
    “I was a dance studio owner for 15 years, after I closed my studio and went to nursing school I gained 30 lbs. I tried unsuccessfully many times to lose the weight but I always felt hungry and deprived. I knew it was time to finally do something for good. I stumbled upon a Skinnytaste […]
  • Skinnytaste Meal Plan (March 19-March 25)
    A free 7-day flexible meal plan including breakfast, lunch and dinner and a shopping list. All recipes include calories and Weight Watchers Freestyle Smart Points. Happy Saturday, I hope you all had a great week! I’ve been in Berkeley, California all week shooting my new cookbook with photographer Eva Kolenko, I can’t wait for you […]