Banana Date Muffins

This is one of the first foods I made where I removed the sugar completely, and it is in muffins!!  The trick is to let your bananas get really ripe and also to freeze them.  The riper banana has more natural sugar so there is no need to add more.  I also never make banana muffins where the bananas have not first been frozen.  And don't pour out the juice that comes when they thaw - it all makes for a delicious moist muffin - without sugar!!  We also like the crunch of the healthy toasted walnuts and the bites of sweet dates that simulate the chocolate chips I used to use to fill my banana muffins!  So give them a try or come on over cause I make them almost every week!!

Banana Date Muffins

4 frozen bananas (about 1 1/2 cups) - thawed and mashed
1 egg
1/3 cup butter - melted
1/2 cup unsweetened applesauce ** (increased from 1/4 c.)
1 1/2 cups spelt flour
1/2 tsp sea salt
1 tsp baking soda
1 tsp baking powder
1/2 cup chopped dates (approximately)
1/2 cup toasted walnut pieces (approximately)

Preheat the oven to 375F.

In a large bowl, mash the banana, add the melted butter, egg and applesauce.  Mix well.  I then add the salt, soda and powder and stir.  Add the flour and stir slightly, then add in the final dates and nuts and stir until just combined.

Scoop into a greased muffin pan and bake for 15 - 17 minutes or until  the centers spring back when touched.
Makes 12 muffins.





Cook's notes:

Nuts always taste better when slightly toasted before used in baking.  I usually do mine in the toaster oven but can also be done on the stove in a skillet.  Simply toast and stir occasionally until you smell a wonderful warm, buttery nutty smell.

Dates - use scissors to cut them.  Much faster and easier than a knife.  I strongly suggest buying dates loose in bulk.  They are the cheapest and easiest to use for cutting up. 

Rating: 5 Star!!
We love these and they are always in my freezer.