Have super ripe bananas laying around?? Then it’s time to make some muffs! These jazzed up banana wheat muffins are delicious for a breakfast accompaniment or midday snack full of nutrients. Another perk, they’re super quick & easy. It only takes 30min from start to finish with just 2 bowls. I love making this recipe not only because they’re super delicious, but I also just really like mashing bananas for some reason. So choose your banana mashing weapon & let’s make some muffs!
No refined sugar is used in this recipe thanks to the delicious magic of ripe bananas & one of my favorite natural sweeteners that isn’t seen as often… date syrup. The first time I saw date syrup in the store, I about flipped out in excitement turning the bottle over to glance at the ingredients label stating one ingredient: dates. There’s a reason why dates have taken on the nickname as nature’s candy & I think ripe bananas could hop right into that boat too. Along with their tasty sweetness, dates are also rich in antioxidants, iron, & provide a good source of fiber as well. Talk about some “candy” with perks.
We don’t just stop at the date syrup, but these muffs are packed with dried dates; An essential component that really bumps it up a notch. Since the batter itself is lightly sweetened while having that heartier flavor from the whole wheat flour, the chopped date pieces add that pop of sweetness in every bite!
Bananas – The key to extra yummy banana breads, super ripe bananas. Let’em get ugly. The sugar content increases as bananas ripen so the dark the better for peak sweetness & they’ll also be easier to mash. Banana puree could be used for extra smooth banana if desired
Date Syrup – If you don’t have date syrup, honey is a good substitute. Other sugars could be used instead as well like brown sugar
Whole Wheat Banana Date Muffins
Servings: 12 sm. muffins
Time: 30 minutes
2 cups whole wheat flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
2 eggs (roomtemp)
1/4 cup canola oil
1 teaspoon vanilla
1/4 cup date syrup
2 lg. ripe bananas
10-12 dates chopped
1/2 cup milk
Preheat oven to 350F. Set up a 12 count muffin pan with muffin liners.
Mix flour, baking soda, baking powder, salt, & nutmeg in bowl to combine. Set aside.
In another large bowl, whisk eggs until blended. Then add the canola oil, vanilla, & date syrup whisking to combine.
Mash the bananas with a fork until mostly smooth then add to the wet ingredients.
Alternate adding the dry ingredients & the milk in 2 stages to the wet ingredients. Stop mixing when ingredients are incorporated. Stir in add in chopped dates.
Divide batter among prepared muffin pan into 12 muffins.
Bake for about 15 minutes in the middle of the oven until the tops are poofy & slightly golden.
Remove to cooling rack & enjoy!