These mini muffins are super easy to make and a great on-the-go snack. I love eating them with butter and Bovril.
Ripe bananas are a good source of fiber and potassium and being extra ripe adds a bit more sweetness. To add to that, dry dates are high in fiber, rich in antioxidants, and also a great natural sweetener. If you want to make these completely free of refined sugar, you can substitute the sugar in this recipe for honey. Honey can be substituted for sugar in equal amounts. You could even use a little bit less honey, as honey is sweeter than sugar. But if you’re anything like me, you’ll feel chuffed with yourself for choosing a healthier alternative and not want to sacrifice any sweetness.
You’ll need:
Measuring cups and spoons
1 Large mixing bowl
Mini muffin pan
Yields: 28 mini muffins
Ingredients:
2/3 c Mashed ripe bananas
1/4 c Coconut Oil (in liquid form)
1 Egg
1/3 c Sugar/ Honey
1/2 tsp Vanilla Extract
1c Plain Flour
1/2 tsp Baking powder
1/4 tsp Salt
3/4 c Chopped dates
Method:
Preheat the oven at 180°C. Prepare your muffin tin by greasing it with soft butter.
In a large mixing bowl, combine the bananas, eggs, oil, sugar, and vanilla extract. Mix until combined. Add the flour, baking powder, and salt and mix until combined, do not over-mix.
Fold in the chopped dates. You’ll use about a tablespoon of the batter per muffin. Make sure each spoonful has a few pieces of the chopped dates.
Bake until lightly golden and a skewer comes out clean when testing. Should take about 15 – 18 minutes.
Leave the muffins to cool in the pan for about 10 minutes before removing them.
Enjoy with butter and Bovril, peanut butter, or cheese.
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