Banana, Date & Walnut Muffins

We were absolutely spoilt by The Organic Emporium in Bryanston and were given a basket of goodies that we couldn’t wait to get into the kitchen with!

We also found the perfect recipe by the beautiful Jessica Sepel – you just have to try these!!



Makes 8 -10 muffins

  • 2 cups almond flour
  • 2 tsp baking soda
  • 1 tbsp ground cinnamon
  • 3 large ripe bananas
  • 1 cup fresh dates (pitted)
  • 3 large organic eggs
  • 1/4 cup melted organic coconut oil
  • 3/4 cup walnuts (slightly chopped)
  • pinch of sea salt


In a large mixing bowl combine almond flour, baking soda, cinnamon, walnuts and salt. Next, use a food processor and add the dates, 2 bananas, eggs and coconut oil.

Once processed add to the mixing bowl with dry ingredients and mix well.


Set the oven to 180° and add the muffin mixture to a paper lined muffin tin (we used cupcake paper from Woolworths)

Spoon the mixture into the lined muffin tin until evenly distributed and slice the last banana adding this to the top of the muffins.

Sprinkle with chia seeds and bake for 25 – 30 minutes or until cooked through.


Drizzle over some maple syrup or raw honey and enjoy as a healthy breakfast snack or with some afternoon tea.


Recipe by: Jessica Sepel

Photography: jozigirleats

Thank you to Debbie and the amazing Organic Emporium team for all the fresh organic ingredients to make these gorgeous muffins! What a treat!

Follow them here: the_organic_emporium


2 thoughts on “Banana, Date & Walnut Muffins

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