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Banana-Date-Walnut Muffins
Recipe by: Susan Voisin
1 cup whole wheat flour
3/4 cup unbleached white flour
1 tablespoon baking powder
1/4 tsp. salt
1 tsp. cinnamon
1/2 cup natural sugar (I used the large crystal, unbleached kind)
3 very ripe bananas, mashed (about 1-1/4 cups)
1/2 cup vanilla soymilk
1/3 cup natural apple sauce
2 tbsp. agave nectar
1/4 cup chopped dates (optional)
1/4 cup chopped walnuts (optional)
Preheat the oven to 400 and spray a muffin pan with non-stick spray. Sift together the flours, baking powder, salt, and cinnamon. In another bowl, mash the banana with the sugar, soymilk, apple sauce, and agave nectar.
Pour the banana mixture into the flour mixture and stir just until combined. Add in the dates and walnuts, and pour into 12 muffin cups. Bake for 15-20 minutes, until a toothpick comes out clean. Serve to everyone who came running toward the aroma of fresh baked banana muffins!
Makes 12 muffins
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December 31st, 2010 at 1:54 pm
I’ve made these twice since Christmas and both times they came out wonderfully, but the second batch was the best. Since I’d run out of whole wheat flour, I used whole wheat pastry flour exclusively. And having just one tablespoon left of agave nectar, I added a tablespoon of maple syrup. Delicious! They turned out so well that from now on I’ll just be using 1 3/4 cups of ww pastry flour and 2 TBSP of maple syrup.
I also use sucanat for the sugar and sprinkle a little demerara sugar on top of the muffins before putting them in the oven for a nice little crunch and some sparkle!