Let’s talk muffins.
I love muffins. I generally dig the blueberry variety, but sometimes you have bananas rotting on the counter, and that’s when these bad boys come into play.
And they are awesome. I should’ve known they would be all-star muffins because the recipe came straight from Gwyneth. And Gwyneth always leads us to fancy things.
The first time I made these, we ate them straight from the oven, and that’s definitely what I’m going to recommend. These practically melt in your mouth. And the texture. Oh, the texture. Muffin perfection.
And dates. How have I just jumped on the date bandwagon? We can buy them in bulk at the grocery down the street, so you know I have a whole jar of these waiting for future recipes. In case you’re looking for a great use of dates in regular food, make this salad.
It’s also totally acceptable to eat these muffins for dinner when your husband is out of town.
- 2 cups whole wheat pastry flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- pinch of sea salt
- 2 overripe bananas, mashed
- ½ cup extra virgin olive oil
- ⅔ cup good-quality maple syrup
- ⅔ cup skim milk
- 2 teaspoons vanilla extract
- ½ cup pitted and chopped dried dates (about 6 large dates)
- Preheat the oven to 400 degrees F. Line a 12-cup muffin tin with paper liners.
- Whisk together the 2 cups flour, baking powder, baking soda, cinnamon, and salt.
- In another bowl, whisk together the mashed bananas, olive oil, maple syrup, milk, and vanilla.
- Stir the wet ingredients into the dry ingredients until well combined. Stir in the dates.
- Evenly divide the batter among the muffins cups, and bake until the muffins are browned and a toothpick comes out clean, 20-25 minutes.