Banana Date & Linseed ‘Phytoestrogen’ Muffins

These delicious muffins are my version of a recipe by Naturopath Sandra Villella. They are gluten free, free from added sugar, high in fibre and rich in phytoestrogens.

Phytoestrogens are compounds found in many plants that are similar in chemical structure to that of oestrogen and have the ability to imitate some of the effects oestrogen, therefore may be beneficial in helping to relieve some of the symptoms of menopause.
This recipe makes 12 muffins.


  • 24 dessertspoons freshly ground linseeds (approx 2 cups)
  • 2 cups medjool dates (seeded and firmly packed)
  • 3 large ripe bananas
  • 1/2 cup boiling water
  • 1/2 cup raw cacao
  • 120g unsalted butter melted
  • 4 eggs lightly beaten
  • 1 teaspoon bicarb soda
  • 1 teaspoon gluten free baking powder
  • 1 teaspoon nutmeg
  • 1 teaspoon cinnamon


  1. In a large mixing bowl combine ground linseeds, cinnamon, nutmeg, baking powder and bicarb soda, stir until fully combined.
  2. In a food processor, blend dates and water until combined.
  3. Add bananas and process further until combined (try to keep the mix a little chunky).
  4. Add banana mix and butter to the dry mix and stir until combined.
  5. Add eggs – stir until combined without over mixing
  6. Drop spoonfuls of mixture into prepared muffin tin with cases
  7. *note you can fill well as these do not rise much at all.

Bake in oven at 180 degrees celsius for around 25-30mins
Cool on wire rack or eat straight away – they are yummy warm with some coconut yoghurt!