Egg-free, Dairy-free Wholemeal Banana and Date Muffins

I baked these muffins as we had some over-ripe bananas which needed using up.  I wanted to bake muffins which used wholemeal flour and weren't loaded with sugar.  I added dates for natural sweetness and a little honey.  The sweetness from the over-ripe bananas meant that the muffins didn't need extra refined sugar added to the mixture.  You could make these muffins vegan by substituting the honey for another sweetener or leaving it out altogether.

These muffins would be delicious as part of a breakfast on the go, a treat in lunch boxes or as an after school snack.

Egg-free, Dairy Free Wholemeal Banana and Date Muffins

2 medium sized over-ripe bananas

1/2 tsp vanilla extract

2 Tblsp honey or maple syrup

2 Tblsp vegetable oil

150g wholemeal flour

1 1/2 tsp baking powder

1/2 tsp bicarbonate of soda

1 tsp ground cinnamon
2 handfuls of finely chopped dates

Preheat your oven to 180C/160C Fan.

Line a 10 holes of a 12 hole muffin tin with paper liners.   

In a bowl, mash the bananas to a pulp then mix with the vanilla, honey and oil until well combined.  Measure the dry ingredients and dates in a separate bowl, stir to combine.  Add the wet ingredients to the dry ingredients and fold together until completely incorporated but don't beat the mixture.  

Spoon the mixture evenly into your lined muffin tin.  Sprinkle over some oats if you wish.  Bake for 20 minutes or until a skewer inserted into the centre comes out clean.  Cool the muffins in the tin for 5 - 10 minutes before transferring to a wire rack to cool completely.

3 comments Basics, Breakfast, Dairy free, Lunches, Muffins, Snacks, Vegan