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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.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 6 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 3 large or 4 small ripe bananas
  • 1 Tbsp vegetable oil
  • 2 eggs whisked
  • 2 cup wholewheat flour
  • 1 tsp baking powder
  • ½ cup porridge oats
  • ½ cup chopped nuts
  • ½ cup chopped dates
  • ½ cup fruit purée apricot, apple, pear, peach, mango etc
  • ½ tsp cinnamon powder optional
  • 1 handful raisins optional

Method
 

  1. Preheat the oven to 180°C.
  2. Line two muffin tins with paper cases or put 12 silicon muffin cups on a baking sheet.
  3. In a large bowl, mix together the flour, baking powder, oats and cinnamon, if used.
  4. 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.
  5. Fold in the nuts, dates & raisins.
  6. Transfer the batter into the muffin cases.
  7. Bake the muffins for about 25 minutes, until light brown and an inserted skewer comes out clean.
  8. Cool them for a few minutes in the tin or silicon cases, then transfer them onto a wire rack to cool completely.