Reece and Vera love making their Papa (my dad) muffins. Which is great, because my dad spells “love” with the letters D-E-S-S-E-R-T. Not really, but he sure appreciates cookies, ice cream, muffins, cake, etc. With an hour free, and a few overripe bananas, Vera and I whipped up a quick batch of muffins for him this morning. We ended up with over a dozen, so we will bring him some and keep a few for ourselves.
I like this recipe because it uses almond meal as the flour and honey/dates as the sweetener. If you’re not cool with the stick of butter, you can swap 1/2 cup of coconut oil (although they won’t taste quite the same). As far as ease and speed go, the key is using a blender for the wet ingredients. I have a Vitamix, but imagine most blenders could tolerate the job just fine.
Quick and Easy Banana Muffins
*recipe loosely based on the Carrot-Banana Muffins recipe in the True Food CookbookIngredients:
- 3 large bananas
- 1 stick of butter (1/2 cup)
- 3 large eggs
- 1 teaspoon apple cider vinegar
- 2 tablespoons of honey
- 1 1/4 cup of pitted dates
- 2 cups almond meal
- 1/2 cup of shredded coconut (unsweetened)
- 1 tablespoon cinnamon
- 2 teaspoons baking soda
- 1/2 teaspoon of salt
- Preheat oven to 325 degrees.
- Put all of the wet ingredients AND the pitted dates (whole) in the blender and blend until smooth.
- In a large bowl, mix all of the dry ingredients.
- Add the wet ingredients to the dry ingredients.
- Add anything else you want – shredded carrot, dried fruit, nuts, etc.
- Fill the muffin tin with liners and each liner with muffin mix.
- Bake for approximately 40 minutes.
- Let cool and enjoy!