Ever made a promise to yourself but ended up not keeping it?
I have! Loads of times! Here are three I made and broke this month:
1. Make a new post on Sneaky Pudding at least once a week.
Nope, last post was on January 1st. I’m pretty sure that was more than a week ago.
2. Make some sort of celebratory cake in honour of Sneaky Pudding’s first birthday.
Again, nope. My blog actually turned one year old a couple of weeks ago, and I told myself I would whip up a pretty, nicely-decorated cake to share on my blog, but life got in the way as per usual.
3. Be a healthy person and don’t lick the leftover batter off the spoon before you put it in the wash.
That one was going well (probably because I haven’t been doing much baking this month) until last night when I baked those muffins that you’re about to read about. Seriously, those calories do count, I should stop pretending that they don’t! :P
So yeah, that’s my life story. Now let’s get on to the recipe.
See, we’re going for a holiday soon and we had a whole bunch of bananas just chilling in the fruit bowl. If they could talk, I’m sure they’d say, “Heh heh, we’re just gonna hang out here ‘til you get back and then we’ll be all brown and gross and make the whole house smell like banana.” Seriously, who wants to come home to that? So I figured, hey, why not transform some of those pesky bananas into a batch of Banana, Walnut & Date Muffins to share around? The whole batch was consumed by family and friends in under 24 hours – so, yes, it was a brilliant way to show those bananas who’s boss.
Oh, and this is my second recipe with coconut sugar. I know what you’re thinking (yes, I read minds) – “Again with the coconut sugar! What is with this girl and coconut sugar?” Seriously, try some! If you can’t find it though, substitute the same amount with light brown sugar, firmly packed.
What I like about these muffins is the fact that they are not overly sweet, but have very subtle caramel-y flavor thanks to the coconut sugar, which works nicely with the dates. Enjoy!
Banana, Walnut & Date Muffins with Coconut Sugar
2 cups of self-raising flour
½ teaspoon cinnamon
½ teaspoon ground ginger
½ cup coconut sugar
1/3 cup walnuts, chopped
1/3 cup dates, chopped
125g butter, melted
1 ¼ cup mashed banana
½ cup milk
2 eggs, lightly beaten
Preheat the oven to 180 degrees Celsius. Lightly grease a 12-hole muffin tin, plus 6 holes of another muffin tin, with margarine.
Sift the flour and spices in a large mixing bowl, then sift in the coconut sugar and mix to combine.
Combine the eggs and milk in a smaller bowl. Make a well in the centre of the dry ingredients and pour in the egg/milk mixture followed by the mashed banana and melted butter (make sure the butter has cooled slightly). Gently fold together until just combined, then stir through the walnuts and dates. Do not overmix the batter!
Distribute the batter evenly amongst the holes of the muffin tins. Bake for 20-25 minutes (I did one tin at a time, but you can do both at once depending on how spacious your oven is). The muffins are cooked if the edges are slightly browned, they spring back lightly when touched and a skewer inserted into the middle of a muffin comes out clean.
Cool muffins in the tin for a few minutes before carefully removing, and leave to cool completely on a cooling rack. Makes 18 muffins.