Banana And Date Muffins Recipes

BANANA AND DATE MUFFINS

Steps:

• Pre-heat oven to 350 degrees F
• In a medium bowl, mix together wet ingredients - meshed-up very ripe bananas, coconut oil, egg, sugar, and vanilla extract.
• Add flour, baking soda and salt to the bowl. Mix well.
• Fold chopped-up dates into the mixture.
• Line muffin tin with muffin/cupcake paper cups. Fill 2/3 of each muffin cup with mixture. This recipe yields 10-12 muffins.
• Bake muffin for 18 minutes. Insert a toothpick into the middle of one of the muffins. Muffin is done if toothpick comes out clean. If not, bake for another minute or so.
• Remove muffin from muffin tin and let it cool on cooling rack for 10 minutes.
• Serve and enjoy!

BANANA-DATE MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a muffin pan with non-stick spray or line with paper muffin liners. Sift together the flour, baking powder, cinnamon and salt; set aside.
• In a medium bowl, cream together the sugar, margarine and egg with an electric mixer until light and fluffy. Mix in bananas, vanilla, cereal and dates. Blend in dry ingredients until just incorporated. Spoon into prepared muffin cups to about 2/3 full.
• Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Cool in pan over a wire rack for at least 10 minutes before removing muffins from the pan.

BANANA-WALNUT-DATE MUFFINS

Steps:

• Preheat oven to 375 degrees. Line 12 standard muffin cups with paper liners; lightly coat liners with cooking spray.
• Whisk together baking mix and sugar. In a large bowl, whisk together banana, buttermilk, eggs, oil, and vanilla. Fold in dry mixture until just combined, then gently fold in walnuts and dates.
• Divide batter evenly among cups, filling each to the brim. Bake until a toothpick inserted in center of a muffin comes out clean, 25 to 30 minutes. Let cool in pan 5 minutes, then remove from pan and let cool completely on a wire rack.

BANANA-DATE MUFFINS

Steps:

• Heat oven to 400°F. Spray bottoms only of 12 regular-size muffin cups with cooking spray, or line with paper baking cups. Spray bottoms only of paper baking cups with cooking spray. In large resealable food-storage plastic bag, coarsely crush cereal with rolling pin or meat mallet to measure 1 3/4 cups.
• In large bowl, mix crushed cereal, flour, brown sugar, baking soda and salt. In medium bowl, beat buttermilk, oil, vanilla and egg until blended. Add buttermilk mixture to flour mixture; stir just until dry ingredients are moistened. Stir in dates. Spoon batter into muffin cups. Sprinkle with coarse sugar.
• Bake 18 to 20 minutes or until light golden brown. Remove from pan to cooling rack. Serve warm or cool.

BANANA DATE-NUT MINI MUFFINS

Steps:

• Preheat oven to 350°. In a large bowl, beat the bananas, sugar, applesauce, oil and egg until well blended. Combine the flours, oats, baking powder and baking soda; gradually beat into banana mixture until blended. Stir in the dates, walnuts and lemon zest., Coat miniature muffin cups with cooking spray or use paper liners; fill half full with batter. Bake until a toothpick comes out clean, 2-14 minutes. Cool for 5 minutes before removing from pans to wire racks.

BANANA DATE MUFFINS

Steps:

• Preheat oven to 400. Spray muffin tin with oil.
• In a medium bowl, combine all wet ingredients. In a large bowl, combine all dry ingredients.
• Stir the dates into the dry ingredients. Gently fold in the wet mixture.
• Fill the muffin cups. Bake 20-25 minutes (until toothpick inserted comes out clean).
• Let sit 5 minute after removing from oven before taking the muffins out of the tins.

BANANA CARROT AND DATE MUFFINS

Steps:

• In a large bowl, sift the flour, baking powder and baking soda. Stir through the brown sugar, salt and bran flakes then make a well in the centre.
• Finely chop or mash the dates. To mash the dates, place in a small saucepan with 1/4 cup of water. Bring the water to the boil then cook for 3-4 minutes, until they are soft and can be mashed easily with a fork.
• Mix together the milk, egg, vanilla essence and mashed banana. Add to dry ingredients, with the dates, grated carrot and melted butter then stir until just combined.
• Line a muffin tray with muffin cases and divide mixture evenly. Makes 12-16 muffins.
• Bake at 220ºc for 18-20 minutes until golden. Remove from oven and leave in the muffin tray for a further 5 mintues then cool on a wire rack.

BANANA, DATE MUFFINS

Steps:

• Warm oven to 180°C Oil a muffin tin or use paper cups. Shift flour, baking powder and sugar in a big bowl. In another bowl mix together the eggs, butter, sour cream, milk and banana. Add this mixture to the dry ingredients and fold everything inches The mix should be a little chunky. Stir in the chopped dates. Fill each muffin to 2/3.
• Bake 20 to 25 minutes, or until muffins are golden and a skewer comes out clean when inserted. Let rest for a couple of minutes then transfer to wire rack. Can be eaten warm or at room temperature. Cream cheese or butter to serve, optional.

BANANA, DATE AND WALNUT MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray 12-cup muffin pan with no-stick cooking spray; set aside.
• Combine flour, sugar, rolled oats, baking powder, baking soda and cinnamon and in large bowl; set aside.
• Combine eggs, yogurt, melted Becel® Plant-Based Bricks, vanilla, and bananas in medium bowl.
• Stir banana mixture into flour, then stir in the walnuts and dates. Evenly spoon batter into prepared pan.
• Bake 20 minutes or until muffins are golden, and a toothpick inserted comes out cleaned. Cool on a wire rack for 10 minutes, then take it out of pan and cool completely.