Healthy Banana Muffins
6 portions
35mThis is my go-to breakfast muffin. You won't find flour in this recipe and you won't miss it. Feel free to try a different fruit other than banana. I've had great results with grated carrot or apple and coconut.
What you will need
8 Pitted Dates
2 cups Rolled Oats
1/4 cup Maple Syrup
1/2 tsp Salt
1/2 tsp ground Cinnamon
1 tsp Baking Soda
2 Eggs
1/2 cup Olive Oil
1 Banana
(Nutritional facts 480 calories, 37.9 g fat, 25.67 g carbohydrates, 10.97 g protein, 493 mg cholesterol, 727 mg sodium)How to cook
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Combine all of the ingredients in a blender. I like to add the dates first because they're the toughest to chop.
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Then add the rolled oats. Also a little difficult to chop, so it's helpful if they're near the bottom when you turn on the blender.
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Then the maple syrup.
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A little salt.
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A little cinnamon. Feel free to add some ground nutmeg, allspice or clove if you're looking to punch it up a bit.
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Baking soda for leavening.
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Crack in the eggs. Careful not to lose any shell.
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Add the olive oil.
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Peel the banana and toss it in whole.
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Crank up the blender and blend to a chunky puree. You're aiming for something like a pancake batter. In fact, you can cook this batter as you would cook pancakes and it's equally delicious.
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A little cooking spray will help keep the muffins from sticking to the pan.
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Divide the batter across muffin molds. This recipe makes the perfect amount for most muffin pans. You can fill to about 3/4 full.
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As with any muffin recipe, they are done when a knife or toothpick can be inserted at center and withdrawn clean. If you use a 12-hole muffin pan, your muffins will cook faster. Check them at 10 minutes. I used a 6-hole pan and baking took about 20 minutes.
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