A muffin made out of ingredients you’d find in your morning bowl of porridge? Yes please! These Spiced Banana and Sticky Date Muffins from wholehearted cook and former MasterChef contestast Dani Venn are the bomb!
They are super delicious and also a great wholesome treat to pop in the kids school lunch.
Dani tells us that to make this recipe gluten free or paleo friendly, all you have to do is swap out the oat flour for almond meal. And if you’re put off by oat flour sounding all too hard, don’t be. It’s simply whole rolled oats blitzed in a blender or food processor for less than 30 seconds, and it transforms into flour super quickly. Easy peasy.
Get your mitts out and cracking on this recipe pronto!
What you’ll need:
2 medium sized over ripe bananas (the older the better)
2 large free-range eggs
1 vanilla bean, seeds scraped
2 tablespoons maple syrup or honey (or you can leave this out for a more savoury taste)
7 fresh medjool dates, finely chopped (reserve one for garnish)
1 cup almond meal
½ cup oat flour (from about 2/3 cup whole rolled traditional oats)
1 teaspoon ground cinnamon (a little note on spices, if you don’t have them all don’t fret, just use what you have)
1 teaspoon ground ginger
½ teaspoon ground cardamom
½ teaspoon ground nutmeg
1 teaspoon baking powder
½ cup coconut milk
½ teaspoon salt flakes
What to do:
Preheat fan-forced oven to 180 degrees, line a muffin pan with muffin patty cases.
Grab a large mixing bowl, add your bananas and mash well with a fork until smooth. Crack in the eggs and add in the vanilla, maple syrup or honey, medjool dates, almond meal, oat flour, spices, baking powder, coconut milk and salt. Give it a good mix until combined.
Divide the mixture between your muffin cases, garnish with sliced medjool date and bake in the oven for 20 minutes.
For more of Dani’s great wholesome recipes click right here.