Ok so here we are, almost at the end of January. And look, we survived the New Year’s resolution craze! … While most of us have probably ditched that resolution by now, this is the perfect time to consider making healthy choices and cooking/baking delicious things on the regular. Let’s forget about that extreme makeover, impossible expectation, set-up for major disappointment plan, and think about how we can take it easy and simply nourish ourselves to the best of our ability.
These muffins are perfect because they are sweet enough….but not too sweet. Is that an oxymoron? Ok so they aren’t like the sugar bombs we have become accustomed to throughout the month of December, but they are sweet enough to satisfy. Totally whole-food based, these make the ideal little treat! Oh and I almost forgot to mention that almost the entire recipe can be thrown together in the blender! Can’t get much easier than this!
So I left out the eggs to make room for our omega-rich flax seeds. They will act as our egg, while adding a dose of omega-3 in each of our muffins! Nothing against eggs…so if you are short on flax seeds, just sub 2 eggs, no big deal.
Sweetening. I always prefer sugar in its whole state- like directly from fruit…but I don’t always (surprise!) get my way. I originally tried this recipe with bananas and dates alone. The flavor was totally there, but the sweetness factor was not cutting it. So I played around with the measurements a bit, upped the ante on the bananas, and added ½ cup of raw honey…and voila! Perfection. And you won’t believe how moist they are!
Yes, there is quite a bit of sugar in these, but it’s unprocessed, natural sugar that will at least add some basic minerals to our dessert- so relax. I topped them with store-bought banana chips before baking to add a great crunch. This is totally optional. I hope you enjoy these as much as we have!
Tasteful Banana Nut Muffins Yields: 24 appropriately portioned muffins
5 Extra Ripe Bananas
2 Cups Milk of choice (I used original almond milk)
1 Cup Dates (doesn’t matter Deglet or Medjool)
1/2 Cup Honey
4 Tablespoons Whole Flax Seeds
1 Tablespoon Vanilla
2 Tablespoons Baking Powder
1 Teaspoon Cinnamon
¼ Teapoon Salt
1 Cup Walnuts, chopped
2 Cups Whole Wheat Flour (White if you must)
1 Cup Banana Chips, chopped (optional)
- Preheat oven to 350 degrees.
- Add bananas, milk, honey, and dates to blender and blend until smooth.
- Next, add flax seeds and blend until completely broken down.
- Finally, add vanilla, baking powder, cinnamon, and salt. Blend until combined.
- Pour blended liquid mixture over flour. Stir just until incorporated. Add walnuts and stir to combine.
- Scoop muffins into lined muffin pan (I prefer an ice cream scoop for uniform muffins). Top with chopped banana chips.
- Bake for 25-30 minutes at 350 degrees. Enjoy!