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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.
Course
Baked goods, muffins, Vegetarian
Cuisine
American
Keyword
banana muffins, muffins, pecan muffins
Prep Time
10
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
35
minutes
minutes
Servings
12
muffins
Calories
288
kcal
Author
Alida Ryder
Ingredients
125
g (1 stick)
butter
room temperature
100
g (½ cup)
sugar
2
eggs
350
g (approx 6 bananas)
very ripe bananas
mashed
1
teaspoon
vanilla extract
250
g (2 cups)
flour
1
teaspoon
baking powder
1
teaspoon
baking soda
100
g (½ cup)
Medjool dates
pitted
100
g (1 cup)
pecan nuts
1
tablespoon
caster sugar
2
teaspoons
ground cinnamon
Instructions
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.
Nutrition
Calories:
288
kcal
|
Carbohydrates:
33
g
|
Protein:
5
g
|
Fat:
16
g
|
Saturated Fat:
2
g
|
Cholesterol:
27
mg
|
Sodium:
201
mg
|
Potassium:
140
mg
|
Fiber:
4
g
|
Sugar:
15
g
|
Vitamin A:
430
IU
|
Vitamin C:
0.1
mg
|
Calcium:
36
mg
|
Iron:
1.5
mg