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.
Banana Chocolate Chip & Date MuffinsPrint Recipe
- 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
- 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
- coarse salt
- coarse sugar
- large flake rolled oats
Preheat oven to 350 degrees F. Grease a muffin pan with cooking spray or coconut oil. You can also use muffin liners.
Whisk together the dry ingredients in a bowl.
Combine the wet ingredients in a food processor or blender and blend until smooth.
Add the wet ingredients to the dry, and mix until combined. Stir in the chocolate chips and dates.
Distribute batter evenly between the 12 muffin cups (~1/4-1/3 cup batter each).
Sprinkle the tops with coarse salt, coarse sugar, and large flake rolled oats.
Bake for 20-25 minutes or until a toothpick comes out clean when inserted into the center.
Allow to cool for 10 minutes before removing from muffin pan and allowing to cool completely on a wire rack.
Store in an airtight container.