We’ve had a few of Leo’s school friends over for playdates recently and it’s been a great excuse to bake little treats for the kiddies. These banana and date muffins were inspired by Leo’s school dinners. This desert is one of his favourites on the menu so we decided to make them for his friend. I also wanted to make them free from eggs, milk and nuts so that the Mum could take some for her daughter (allergic to all of the above) as she was in hospital last week. This recipe that we found online fitted the bill so we decided to try it out.
Baking healthy treats where I can watch sugar quantity (among other things) allows me to satisfy Leo’s sweet tooth (as well as mine!!) but without the necessary additives and crazy amounts of sugar. Hope you give these muffins a go and enjoy them. Leo thinks they’re absolutely yummy even though there is no actual sugar in them – success then!
Makes 12 muffins
- 6 small or 3 large ripe bananas
- 5 Medjool dates, pitted and cut into small pieces
- 3 tbsp coconut oil
- 2 cups wholemeal self-raising flour
- 2 tbsp chia seeds
- 2 tsp baking powder
- 1 cup almond milk [Note: you can replace it with an alternative nut-free milk]
- 1 tsp vanilla essence
- 2 tsp ground cinnamon
- ½ tsp sea salt
- desiccated coconut, for garnishing
- Pre-heat the oven to 180 degrees Celsius.
- In a large bowl, mash the banana well using a fork.
- Combine all remaining ingredients, except the desiccated coconut and mix until it forms a thick batter-like consistency.
- Dollop into cupcake cases and place in cupcake mould of the baking tray.
- Sprinkle with desiccated coconut.
- Cook for about 20-25 minutes or until firm to touch and a skewer can be inserted and removed cleanly.
- Serve warm. (Allow muffins to cool completely before storing in an airtight container in the fridge for up to 4 days.)
And here’s my little baking helper mixing all the ingredients 🙂