Sugar-free banana and date muffins
It’s hard to believe that these low-fat, dairy-free sugar-free banana and date muffins are just as sweet and moist as normal muffins – but they are! Perfect with your morning coffee and afternoon tea (use flax-eggs for a vegan version!) You can use any fruit for the purée – apricot, peach, apple, plum, pear, mango would work – just put them in a food processor or smoothie maker and whiz until smooth.
Ingredients
Method
- Preheat the oven to 180°C.
- Line two muffin tins with paper cases or put 12 silicon muffin cups on a baking sheet.
- In a large bowl, mix together the flour, baking powder, oats and cinnamon, if used.
- In another bowl, mash the bananas, the add the eggs and the oil. Fold in the dry mixture and combine until you get a thick batter. Add the fruit purée and more oats, if the batter is too wet.
- Fold in the nuts, dates & raisins.
- Transfer the batter into the muffin cases.
- Bake the muffins for about 25 minutes, until light brown and an inserted skewer comes out clean.
- Cool them for a few minutes in the tin or silicon cases, then transfer them onto a wire rack to cool completely.