Banana, nut, date and seed muffins
Ingredients
- 4 large bananas (peeled weight 450 -500 g)
- 30 g sunflower seeds
- 30 g pumpkin seeds
- 225 g medjool dates
- 125 g soft light brown sugar
- 1 tsp. bicarbonate of soda
- 1 tsp. baking powder
- 350 g plain flour / light spelt flour or a mixture
- 1 tsp vanilla paste or extract
- 1 egg
- 120 ml sunflower oil
- 125 g crunchy peanut butter*
- Optional - 1 tbsp demerara sugar for topping
Accompaniment
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Description
Delicious dairy free muffins for breakfast or any other time of day. Slightly adapted from a recipe by Mich Turner from her great book 'Have your cake and eat it'.
Method
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1
Preheat the oven to 180 degrees C. Line a standard muffin tin with 12 tulip cases or squares of baking paper.**
-
2
Roughly chop the bananas and put them into a large mixing bowl. Add the peanut butter. Put the oil, egg and vanilla into a cup and lightly beat together with a fork. Pour this mixture into the bowl and mash everything together with a potato masher.
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3
Sift the flour, baking powder and bicarbonate of soda into a separate bowl and add the sugar. Cut the dates in half, remove the stones then roughy chop the dates into small chunks. Add to the dry ingredients, along with 25 g of each of the seeds and stir together.
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4
Add the dry ingredients to the banana mixture and gently mix together until just combined.
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5
Using two teaspoons, divide the mixture between the muffin cases, filling each one almost to the top.
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6
Top each one with a few extra seeds, and a little demerara sugar if you'd like an extra sweet crunch.
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7
Bake for 25 minutes until golden and a skewer or cocktail stick comes out clean.
- 8
Chef's Tips
* Also good with other nut butters, for example almond, cashew and hazelnut.
** Or use standard paper cases, in which case you'll probably get about 15 muffins and they may be ready after 18-20 minutes.
Nice served with a dollop of creme fraiche, natural yogurt or similar dairy free alternative.
Best on the first day but do keep well for up to 3 days in an airtight tin.
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