Who does not like a muffin and who does not like banana bread. These muffins are a perfect marriage of both and are perfect for your lunchbox treat during the week. I always have some ripe bananas in the house so this is a perfect way to not let them go to waste. Young and old will love it. You can make them on a Sunday and put them in an airtight container and then you are sorted for the week ahead for that sugar kick during the day. These ones are made with Kefir as I love it and always have some homemade in the fridge but you can replace it with plain Greekstyle Yoghurt or even buttermilk. Either will work equally well in the recipe. Have fun with these muffins and make it your own.
Ingredients
- 2 Bananas, mashed and mixed with a squeeze of fresh lemon
- 210g Plain Flour
- 80g Caster Sugar
- 1tsp Baking Powder
- 1/2tsp Bicarbonate of Soda
- Pinch Nutmeg
- Pinch Cinnamon
- 1/2 tsp Salt
- 90g Dates, finely chopped
- 70g Pecan nuts, chopped
- 110g Unsalted Butter, melted
- 100g Dark Brown Sugar
- 120 ml Kefir
- 2 Large Eggs
- 1tsp Vanilla essence
Method
- Preheat the oven to 180 degrees and butter the muffin tin or line with muffin cases.
- Place the chopped dates and pecans in a large bowl.
- Sift the flour, caster sugar, baking powder, bicarbonate of Soda, nutmeg, cinnamon and salt over the dates. mix them well. I use my hands to make sure all the date pieces are covered with the flour mix
- In a seperate bowl whisk the eggs, brown sugar, kefir, vanilla and banana together.
- Make a well in the dry ingredients. Pour the egg mixture in the well. Now use a spatula to carefully fold the flour and egg mixture. Becareful not to over mix it.
- Scoop the dough in the muffin tin. Bake in the oven for 20 – 25 minutes.
- Take out and let it cool.
- Enjoy! It will last for about a week in an airtight container.
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