Banana, date and pecan muffins with cinnamon sugar
User Reviews
4.4
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
12 muffins
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Calories
288 kcal
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Course
Baked Goods
Banana, date and pecan muffins with cinnamon sugar
Description
Banana, date and pecan muffins use ripe bananas mashed into the batter alongside a puree of softened Medjool dates, contributing rich sweetness and moisture. Butter and sugar are creamed together with eggs before folding in the bananas, vanilla, dry ingredients (flour, baking powder, baking soda), date puree, and pecans. The batter is portioned into muffin tins and sprinkled with a cinnamon and caster sugar mixture before baking at 180ºC for 20-25 minutes. The result is a soft, flavorful muffin with a slightly crisp, sugary, spiced topping.
The texture is moist but tender, owing to the banana and date combination. The pecans add crunch and nutty flavor, complementing the natural sweetness and cinnamon aroma. These muffins are suitable for breakfast, snacks, or packed lunches.
Storing them in an airtight container preserves freshness for several days.
Ingredients
- 125 g (1 stick) butter room temperature
- 100 g (½ cup) sugar
- 2 egg
- 350 g (approx 6 bananas) banana mashed, very ripe
- 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
- 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 Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 288 kcal
% Daily Value*
| Calories | 288kcal | 14% |
| Carbohydrates | 33g | 11% |
| Protein | 5g | 10% |
| Fat | 16g | 25% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 27mg | 9% |
| Sodium | 201mg | 8% |
| Potassium | 140mg | 3% |
| Fiber | 4g | 16% |
| Sugar | 15g | 30% |
| Vitamin A | 430IU | 9% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 36mg | 4% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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