These date, banana and pecan muffins are a simple and warming treat. Nutmeg kissed muffins, sweetened with banana and dotted with dates and pecans, they’re a healthy sweet to get through the 3 o’clock slump!
Today’s recipe is a simple date, banana and pecan muffin that’s perfect to get through the 3 o’clock slump. Most traditional muffins are absolutely laden with sugar and calories so i’ve swapped out some of the unhealthier ingredients, using coconut sugar in lieu of refined sugar and mashed banana in place of butter. The dates add a nice sweetness and the pecans give a nice crunch.
To make these, you simply mix the dry and wet ingredients separately then mix them together. After the batter is combined you stir through the dates and pecans and you’re done!
I tried making these in muffin patties but found they stuck to the papers too much and were hard to eat. So I could use the muffin trays without patties, I sprayed the holes with coconut oil and put the tray in the fridge to set. I did this twice and the muffins slipped out with no trouble once cooked. I am glad I have found this nifty little trick to help avoid stuck muffins.
I hope you enjoy today’s recipe, I would love to know what you think.
Don’t forget to hashtag #cookwiththemacadames when making my recipes. I love to see how you went and get a peek at your kitchen table.
Recipe adapted from here.
What you need:
- Medium mixing bowl
- Stand mixer with large bowl
- Muffin tray with muffin patties
Ingredients (makes 12):
- Coconut oil spray
- 1/2 teaspoon baking powder
- 1/2 cup coconut sugar
- Pinch of salt
- 2 large bananas, mashed
- 1 teaspoon vanilla extract
- 125g pitted dates, roughly chopped
- 1/4 cup pecans, roughly chopped
1. Preheat oven to 180°C. Spray the muffin tray with coconut oil and put into the fridge. Repeat once.
2. Toss together the flour, baking powder, bi carb soda, nutmeg, coconut sugar and salt in the medium bowl. Using a stand mixer mix the milk, eggs, bananas and vanilla extract. Pour the dry ingredients and mix until smooth. Stir through the dates and pecans.
3. Divide mixture among muffin tray holes and pop into the oven to bake for 20 minutes or until a skewer inserted into the centre of the muffin comes out clean. Cool for 5 minutes then pop muffins onto a wire rack to cool completely.
4. Serve with butter or mascarpone.
Storage: muffins will keep in an airtight container for up to a week.
Like this recipe? Yum it on Yummly.
For another similar recipe, try my roasted banana, buttermilk and dark chocolate loaf.