Easy banana, date and pecan muffins topped with delectable cinnamon sugar are easy to make and are perfect snacks or lunchbox fillers.
I’ll be honest with you, I don’t really like muffins. I just honestly don’t see the point. Why would you eat what is technically cake, but without the delicious frosting? I don’t get it. My kids however, can’t get enough. They adore muffins and go through them so fast, I can’t keep up. I used to buy a few every week (shock! horror!) but they eat them so quickly, a) it is getting too expensive and b) I don’t like that I don’t know what goes into the shop-bought variety. So I decided the other day to use up some old bananas I had in my fruit bowl and instead of making my classic banana bread, I used the same batter but made these muffins.
Now, I might not understand muffins but I do understand banana bread so naturally I loved these muffins. I decided to use up a few other bits and pieces I had in my pantry and added the last of the pecan nuts and the last of the Medjool dates I used for my cocoa balls. Because the dates are so sweet and caramelly, I used less sugar in the actual banana batter so technically these are super healthy. (Ok maybe not but indulge me, ok?) The pecans added just the texture I was after and just before I popped them into the oven, I decided to give them each a little sprinkle of cinnamon sugar. Cinnamon and bananas are, after all, a match made in heaven.
The end result was a moreish, super moist muffin and I definitely did not eat almost the whole batch by myself. Definitely not.
Banana, date and pecan muffins with cinnamon sugar
- 125 g butter room temperature
- 100 sugar
- 2 eggs
- 350 g very ripe bananas mashed
- 1 teaspoon vanilla extract
- 250 g flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 100 g Medjool dates pitted
- 100 g pecan nuts
- 1 tablespoon caster sugar
- 2 teaspoons ground cinnamon
- Pre-heat the oven to 180ºc and line a 12-hole muffin tray with muffin/cupcake liners.
- Soak the dates in 1 cup boiling water until soft then puree in a food processor. Set aside.
- In the bowl of a mixer, beat the butter and sugar together until light and creamy. Add the eggs one at a time, mixing well after each addition.
- Beat in the bananas and vanilla. At this point, your batter will split and it will look like you've messed it up. You haven't, just keep going.
- Sift together the dry ingredients then stir into the batter.
- Fold in the date puree and the pecans.
- Stir together the cinnamon and sugar.
- Transfer the batter to the prepared muffin tray, filling each muffin liner 3/4 full with batter. Sprinkled over a little cinnamon sugar.
- Place in the oven and bake for 20-25 minutes or until a skewer inserted comes out clean.
- Remove from the oven and allow to cool before removing the muffins from the tin.
- These muffins will keep for 3-4 days in a airtight container.