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Banana & Date Muffins (4 ingredients)
April 19, 2018
: 10-12
: 5 min
: 20 min
: 25 min
: Easy
These delicious egg-free healthy muffins are super easy to make and are absolutely delicious! They are naturally sweetened with fruit and are suitable for baby Led weaners 6mo+ , they are super moist and fluffy! also perfect for freezing.
Ingredients
- 4 small to medium over-ripe bananas (which is approx 307 grams of mashed banana)
- 60 grams unsalted butter (melted)
- 12 seedless dates (which will turn into about 3 tablespoons of date paste)
- 200g wholemeal (whole wheat) self raising flour
Directions
-
Step 1
Turn on the oven 180 degrees celsius and then line muffin trays with either unsalted butter or paper muffin cases. -
Step 2
Place seedless dates into a bowl or mug and cover the dates with hot water, let them sit for 5 minutes, then drain the water out and mash all the dates with a fork until a paste has formed OR alternatively you can use a blender – both work. Then combine all wet ingredients (mashed bananas, melted butter and date paste) -
Step 3
Slowly fold in the flour until all combined. -
Step 4
Spoon out mixture into each muffin hole with a wet spoon (use water) then flatten the top of each muffin (so no peaks burn) and then place the muffin tray into the oven for approx 20-25min until muffins are cooked and spring-back when pushed/touched. Take out each muffin and lay on a wired rack until cooled. Storing: muffins can be stored in the freezer for up to 3 months, eaten fresh or can be left in the fridge for up to 5 days.
