Banana and date muffins

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Banana and date muffins

The perfect grab-and-go snack that's lower in calories than many shop-bought alternatives

35 minutes

Makes 12
Sharon Hui

Recipe by: Sharon Hui | Former Health Information Manager

Banana and dates sweeten these muffins so you don’t need to add too much sugar. They are perfect for an occasional treat and lower in calories than many shop-bought alternatives.

Sharon Hui

Recipe by: Sharon Hui | Former Health Information Manager

Banana and dates sweeten these muffins so you don’t need to add too much sugar. They are perfect for an occasional treat and lower in calories than many shop-bought alternatives.

Ingredients

  • 240g wholemeal self-raising flour, sifted
  • 1 teaspoon baking powder
  • 50g light muscovado sugar
  • 3 ripe bananas, mashed
  • 1 egg
  • 175ml skimmed milk
  • 4 tablespoons sunflower oil
  • 60g pitted dates, chopped

CALORIES: 170

FAT: 4.8g

5 A DAY: Less than 1

SALT: 0.1g

SUGAR: 13g

Method

  1. Preheat the oven to 200°C/Fan 180°C.
  2. Line a 12-hole muffin tin with 12 paper muffin cases.
  3. Add the flour, baking powder and sugar to a bowl and mix well.
  4. In a separate bowl, mix together the banana, eggs, milk and oil. Add the banana mixture and dates to the flour mixture and stir, being careful not to over-mix.
  5. Distribute evenly among the paper cases and bake for 20–25 minutes, until well risen and cooked through. Cool on a wire tray.

Adding chopped nuts to the recipe will boost your energy intake. Walnuts work particularly well.

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