Banana Date Muffins
Makes 10 muffins (10 servings)
When your bananas develop brown speckles, they’re ready for action! Freeze them for smoothies or use them to make these delicious banana muffins. With over 5 grams of fiber per muffin, these make a nutritious and filling snack.
2 1/2
cups
whole-wheat pastry flour
1/2
cup
chopped dates
1
teaspoon
vanilla extract
1
tablespoon
vinegar (such as apple cider vinegar)
1
cup
soy- or other non-dairy milk
1/2
cup
sugar (preferably raw or turbinado)
2
ripe bananas, mashed (about 1 cup)
1/4
teaspoon
salt
1/2
teaspoon
baking soda
vegetable oil spray
Preheat oven to 375˚F.
In a small mixing bowl, stir together flour, baking soda, and salt.
In a larger bowl, combine bananas, sugar, non-dairy milk, vinegar, and vanilla. Mix thoroughly. Add flour mixture and stir just to mix. Stir in dates. Fill lightly vegetable oil sprayed muffin cups 3/4 full. Bake for about 25 minutes until muffin tops spring back when lightly touched and a toothpick inserted in center of a muffin comes out clean.
Stored in a covered container in the refrigerator, Banana Date Muffins will keep for up to 3 days. If longer storage is needed, place muffins in a covered container in the freezer for up to 1 month. Defrost at room temperature or use a microwave.
Per serving
- Calories: 199
- Fat: 1.1 g
- Saturated Fat: 0.2 g
- Calories from Fat: 4.9%
- Cholesterol: 0 mg
- Protein: 5.4 g
- Carbohydrates: 45.2 g
- Sugar: 18.8 g
- Fiber: 5.3 g
- Sodium: 142 mg
- Calcium: 53 mg
- Iron: 1.8 mg
- Vitamin C: 2.2 mg
- Beta Carotene: 8 mcg
- Vitamin E: 0.6 mg
Source: The Survivor’s Handbook: Eating Right for Cancer Survival by Neal D. Barnard, M.D. and Jennifer Reilly, R.D.
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