BANANA & DATE MUFFINS
These muffins are a huge hit at Ottilie Yoga Brunch and for anyone who adores banana bread.
Taken from 'IT'S ALL GOOD' by Gwyneth Paltrow and Julie Turshen, this recipe gives you the sweetness from the dates, helps use overripe bananas and doesn't compromise on health, flavour or texture.
Makes 12 muffins
- 280g gluten free self raising flour
- 1 tsp baking powder
- 2 tsp bicarb of soda
- 1 pinch of salt
- 2 ripe banana mashed
- 115ml olive oil
- 115ml maple syrup
- 150ml unsweetened almond milk
- 2 tsp vanilla extract
- 15 dates chopped
Preheat the oven to 180℃ (350℉)
Line muffin trays with cupcake cases or muffin cases.
Start by mixing the dry ingredients together- flour, baking powder, bicarb and salt.
Blend together the mashed bananas, olive oil, maple syrup, vanilla and almond milk.
Whisk together the wet and dry mixtures and add the chopped dates.
Fill the cupcake cases with the mixture to around halfway up.
Bake for around 12 minutes until risen and firm.
Dates - healthy sugar alternative, packed with fibre.
Bananas - regulates nerve function with the potassium, contain vitamin C & B6 - good for skin elasticity and radiance.