Banana Chocolate Chip & Date Muffins

 Coming at you with some classic chocolate chip banana muffins. Because EVERYONE needs a good banana muffin at some point.

The dates give an almost caramel flavour. Pair that with a pinch of sea salt and you have salted caramel banana muffins. Albeit a bit healthier with whole wheat flour, bran, oats, and sweetened with just bananas, dates, and maple syrup. The coarse sugar sprinkled on top adds a bit of a crunch if you like that sort of thing – Totally optional!

      

I think the trick with any muffin is to get that big domed top. Make sure your batter is pretty thick when you scoop it into the muffin tins- that way when it cooks, the batter will be able to hold the structure and rise well without erupting like lava all over your oven. Trust me- I’ve had it happen. The aftermath is not fun.

I also really like using a greased muffin tin as opposed to using wrappers. I find that wrappers can occasionally stick when making a muffin with a bit less oil in it and lead to a battle of epic proportions as you rip tiny shreds of paper off your muffin. 

Enjoy 🙂 

Banana Chocolate Chip & Date Muffins

Print Recipe
Serves: 12 Cooking Time: 20-25 min

Ingredients

  • Dry:
  • 1 1/3 cups whole wheat flour
  • 2/3 cup all purpose flour
  • 1/4 cup bran
  • 1/4 cup large flake rolled oats
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp salt

  • Wet:
  • 1/2 cup dried dates (soak in hot water until softened) - 5 min
  • 1 cup mashed bananas (~3 bananas)
  • 2 large eggs
  • 1/4 cup melted coconut oil
  • 1/2 cup maple syrup or honey
  • 2 tbsp milk (cow's milk, almond milk, soy milk)
  • 1 tsp vanilla extract

  • Add Ins:
  • 1/3 cup diced pitted dates
  • 1/3 cup semi-sweet chocolate chips
  • 1/3 cup walnuts (if you like nutty banana muffins!) - optional

  • Topping:
  • coarse salt
  • coarse sugar
  • large flake rolled oats

Instructions

1

Preheat oven to 350 degrees F. Grease a muffin pan with cooking spray or coconut oil. You can also use muffin liners.

2

Whisk together the dry ingredients in a bowl.

3

Combine the wet ingredients in a food processor or blender and blend until smooth.

4

Add the wet ingredients to the dry, and mix until combined. Stir in the chocolate chips and dates.

5

Distribute batter evenly between the 12 muffin cups (~1/4-1/3 cup batter each).

6

Sprinkle the tops with coarse salt, coarse sugar, and large flake rolled oats.

7

Bake for 20-25 minutes or until a toothpick comes out clean when inserted into the center.

8

Allow to cool for 10 minutes before removing from muffin pan and allowing to cool completely on a wire rack.

9

Store in an airtight container.

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