Banana, Date, and Walnut Muffin Recipe
These big bakery-style muffins loaded with dates and walnuts are the perfect breakfast alongside a cup of coffee.
Ingredients
- 2 1/2 cups whole wheat pastry flour or all purpose
- 1/2 cup old fashioned rolled oats
- 4 teaspoons baking powder
- 1/4 teaspoon salt
- 2 eggs
- 1 cup sugar
- 1 cup buttermilk
- 1/2 cup oil
- 3 medium bananas, ripe and mashed (or 2 XL bananas)
- 1 teaspoon vanilla
- 3/4 cup walnuts, roughly chopped
- 8 medjool dates, pitted and roughly chopped
Instructions
- Preheat oven to 425 degrees. Add muffin liners to muffin pan and spray with a nonstick spray.
- In a large bowl mix together flour, oats, baking powder, and salt.
- Mix all of the wet ingredients with the sugar: eggs, buttermilk, oil, ripe and mashed bananas and vanilla. (I use an immersion blender to make sure the bananas are well incorporated but you can also use a whisk or even a blender.)
- Fold the wet ingredients into the dry using a spatula. Stir in the walnuts and dates. Scoop this into the prepared muffin tins (a little over 3/4 full for large muffins).
- Bake for 5 minutes at 425 degrees then change the temp to 375 and bake for 15-18 minutes. Cool in muffin tray for 5-10 minutes. Serve with butter and honey.
Notes
For mini muffins bake at 425 for 3 minutes then 375 for 8-10 minutes (this makes 48 mini muffins).