Nourishing Banana Bread

I recently found myself the recipient of some brown bananas.  Being a hater of eating brown bananas, I did not consume them.  Instead, I found myself making these nourishing banana bread muffins from my dietician's website.  They are grain-free, sugar-free, and dairy free which makes them pretty healthy (if you ask me).  They contain carrots, bananas, dates, and coconut.

This was my first time ever working with dates and it was super easy.  Here they are cut and pitted.

Then there was the weird liquid concoction.  The recipe calls to throw it all in a food processor, but I have found numerous times that my magic bullet works way better.  However, I couldn't fit everything in at once, so I did the dates, oil, eggs, vinegar and one banana together.  Then I dumped about half out into the bowl and processed the last banana in.  Doesn't it look so appealing? 

  
I did not chop my walnuts in the magic bullet or a food processor.  To me that seems ridiculous when you have a perfectly good hand nut chopper around.

Here's what the dough/batter looks like.  It is not the consistency of muffins or bread.  It is just somewhere in between and a little odd.

Whether I did something wrong or I did something right, these muffins smelled delicious while baking.  When I tried one out of the oven it was great...not too sweet, not too banana-y.  I'm not sure why they are so dark but they are not burned in the slightest.  They are moist and delicious.  When I had one this morning at room temperature it was even better than the the one right out of the oven.  I'll be excited to eat these over the next two weeks.