Banana, date and pecan muffins with cinnamon sugar
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.
- 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.