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Date, Banana & Pecan Muffins

By September 5, 2016 breakfast, healthy, naked treats, recipe series, recipes

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!

Date, Banana and Pecan Muffins | Anisa Sabet | The Macadames-10-6

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.

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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

Method:

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.

Bon appétit!

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For another similar recipe, try my roasted banana, buttermilk and dark chocolate loaf.

Roasted Banana, Buttermilk, Dark Chocolate and Olive Oil Loaf | Anisa Sabet | The Macadames-19

Or my vanilla baked donut with lavender chocolate glaze.

Vanilla Baked Donut with Dark Chocolate Lavender Glaze | Anisa Sabet | The Macadames-8

Anisa xx

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4 Comments

  • Reply Eileen Wright September 6, 2016 at 2:59 pm

    Just made these muffins and they are delicious. Substituted caster sugar for the coconut sugar, walnuts for pecans (had them and didn’t want to go to the shop) and used olive oil spray. Came out of the tray easily – used your tip of 2 applications and cooling in the fridge. Will definitely make them again as they were really easy to make.

    • Reply Anisa September 6, 2016 at 3:27 pm

      So good to hear Eileen. They are pretty yummy aren’t they!!! Love walnuts in muffins too 🍴☺️

  • Reply Claudia | The Brick Kitchen September 7, 2016 at 10:54 am

    These look so lovely Anisa! Especially with that warm melting spread. Just discovered your blog (so good to see another southern hemisphere dweller!) and love your dark photography. style. Hope you are having a great week x

    • Reply Anisa September 7, 2016 at 11:17 am

      Thank you so much Claudia, so nice of you to stop by. I absolutely love these too. Thanks for saying that you love my photography. It means so much!

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