Delicious Date Muffins
At the very first sight of a bruise on one of the bananas in the fruit basket, my son begs me to make these muffins. They are comforting, tasty, super-easy to make and can be eaten for breakfast or as a snack. Despite them having no artificial sugar in them, I wouldn’t recommend baking them every day as they do include dates and bananas which do have a medium GI rating*, but they are so so much tastier and nutritionally healthier than shop bought muffins or cakes. And children LOVE them.
*(this means it will spike your blood sugar levels a small amount)
2 cups of white spelt flour
2 tsps baking powder
2 tsps baking soda
a pinch of sea salt
2 overripe bananas, mashed
1/2 cup olive oil
2 tsps sugar free vanilla essence
2/3 cup of rice syrup (a fabulous natural sweetener with no fructose, therefore no negative effects on the liver)
2/3 cup of almond milk
1/2 cup of chopped up dried dates
You could add a 1/4 cup of pumpkin seeds to give the cakes even more texture - personally, I prefer them without
Preheat the oven at 200 degrees. Linea 12-cup muffin tin with paper cases.
Whisk together 2 cups of flour, baking powder, baking soda abd salt in the bowl. In a separate bowl whisk together the bananas, olive oil, maple syrup, almond milk and vanilla. Combine the dry and the wet ingredients. Add the dates with an extra tablespoon of flour and fold them into the batter gently. Evenly divide the batter among the paper cases.
Bake until the muffins are golden brown and a toothpick comes out clean. Around 20 minutes.