Whole Wheat Banana Date Muffins


Have super ripe bananas laying around?? Then it’s time to make some muffs! These jazzed up banana wheat muffins are delicious for a breakfast accompaniment or midday snack full of nutrients. Bananas are full of nutrients like probiotics, potassium, & fiber. They’re also easy on the wallet being a super affordable produce item adding some sweetness into life here & there. Another perk, they’re super quick & easy. It only takes 30min from start to finish with just 2 bowls. I love making this recipe not only because they’re super delicious, but I also just really like mashing bananas for some reason.



No refined sugar is used in this recipe thanks to the delicious magic of ripe bananas & one of my favorite natural sweeteners that isn’t seen as often… date syrup consisting of just one ingredient: dates. There’s a reason why dates have taken on the nickname as nature’s candy & I think ripe bananas could hop right into that boat too. Along with their tasty sweetness, dates are also rich in antioxidants, iron, & provide a good source of fiber as well. Talk about some “candy” with perks.

We don’t just stop at the date syrup, but these muffs are packed with dried dates; An essential component that really bumps it up a notch. Since the batter itself is lightly sweetened while having that heartier flavor from the whole wheat flour, the chopped date pieces add that pop of sweetness in every bite!


Ingredient Tips

  • Bananas – The key to extra yummy banana breads, super ripe bananas. Let’em get ugly. The sugar content increases as bananas ripen so the dark the better for peak sweetness & they’ll also be easier to mash. Banana puree could be used for extra smooth banana if desired
  • Date Syrup – If you don’t have date syrup, honey is a good substitute. Other sugars could be used instead as well like brown sugar

Whole Wheat Banana Date Muffins

  • Servings: 12 sm. muffins
  • Print

Ingredients

  • 2 cups whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 2 eggs (roomtemp)
  • 1/4 cup canola oil
  • 1 teaspoon vanilla
  • 1/4 cup date syrup
  • 2 lg. ripe bananas
  • 10-12 dates chopped
  • 1/2 cup milk

Directions

  1. Preheat oven to 350F. Set up a 12 count muffin pan with muffin liners.
  2. Mix flour, baking soda, baking powder, salt, & nutmeg in bowl to combine. Set aside.
  3. In another large bowl, whisk eggs until blended. Then add the canola oil, vanilla, & date syrup whisking to combine.
  4. Mash the bananas with a fork until mostly smooth then add to the wet ingredients.
  5. Alternate adding the dry ingredients & the milk in 2 stages to the wet ingredients. Stop mixing when ingredients are incorporated. Stir in add in chopped dates.
  6. Divide batter among prepared muffin pan into 12 muffins.
  7. Bake for about 15 minutes in the middle of the oven until the tops are poofy & slightly golden.
  8. Remove to cooling rack & enjoy!

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