I woke up craving a muffin. I wanted something that was healthy and wholesome using ingredients I had on hand. The other criteria this batch of muffins had to meet were that they must be dairy free (am still avoiding dairy) and most importantly Mr Fabulous had to enjoy them (he’s not a huge fan of my healthy baking).
I love how simple it was to whip up a batch. The bananas added the perfect amount of sweetness and moisture to the muffins and the dates are a perfect sweet addition, which just add to the taste. Next time round though I would add some chopped almonds to the mix.
Mr. Fabulous had one for breakfast this morning and when he asked for a second I knew these muffins were a winner! If you’re trying to watch your diet these will help satisfy your sweet tooth without throwing you off track. For a baked good that contains NO butter, sugar, oil, or dairy these are seriously good. I recommend you make them right away.
Banana Date Muffins
Makes 8 mini muffins
1 cup whole wheat flour
1 cup mashed bananas (approx 2 1/2 bananas)
½ tsp baking powder
¼ tsp baking soda
¼ tsp salt
½ tsp cinnamon
¼ cup dates
1 tbsp flax meal + 3 tbsp water
Pre-heat the oven at 150 degree Celsius
Mix flax meal with water, stir well and leave it aside till gooey.
Mash the bananas well.
In a big bowl add the flour with baking soda, baking powder, salt, cinnamon and mix well. Now add the chopped dates and stir together. Add the mashed banana and flax meal mixed with water and stir till it’s combined. The dough will be hard but don’t be tempted to add more water.
Spoon the batter in to muffin tin, distributing evenly.
Bake for approximately 50 minutes till it’s well risen, crusty and golden on the outside. A toothpick inserted right in the center has to come out clean and that’s when the muffins are ready.
Take the muffins out and let them cool completely. Store in an airtight container and eat for breakfast, snack and dessert.