These tender and fragrant banana muffins offer a cake-like and nourishing experience. Made with lots of sweet, ripe bananas, whole wheat flour and healthy oil, they’re flavored with cinnamon and vanilla and have a hearty pecan crunch. They can be made either with date sugar, which is made from ground and dried dates, a whole fruit sweetener that imparts a more subtle sweetness, or with regular light brown sugar which imparts a more traditional level of sweetness, but still soft.
Storage: Store in an airtight container at room temperature for up to 4 days or in the freezer for up to 3 months.
Ingredients
Servings: 12 (makes 12 muffins)
Directions
Active: 30 minutes
|Total: 50 minutes
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Step 1
Place a rack in the middle of the oven and preheat to 400 degrees. Brush a 12-cup muffin pan with oil.
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2nd step
In a medium bowl, mix the flour, date sugar, baking powder, cinnamon and salt until combined. In a large bowl, whisk together eggs, milk and oil until well combined. Stir bananas and vanilla into egg mixture to combine. Add the flour mixture and stir with a wooden spoon or flexible spatula until well combined. Gently stir in the pecans to distribute them.
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Step 3
Pour the batter into the prepared muffin tin – each well should be a little more than three-quarters full – then bake for about 18 minutes, or until a wooden toothpick inserted into the center of the muffin tin One of the muffins comes out clean. Let cool on a rack in the pan for 15 minutes, then run a butter knife or small offset spatula around the muffins to loosen them and unmold.
Replacements
Pecans >> Walnuts, chopped almonds, hazelnuts or sunflower or pumpkin seeds.
Cow’s milk >> Vegetable milk of your choice.
Variants
In place of the date sugar, you can use brown sugar with these adjustments: increase the flour to 2 cups, reduce the mashed banana to 1 cup, and whisk the brown sugar into the wet ingredients.
