This delightful breakfast banana date muffin is a surprisingly soft, light and scrumptious muffin. The mixed spice lends the banana date muffins depth of flavour and warmth, making it a great breakfast on those cold days, or a light supper on a cold evening.
Prep Time10minutes
Cook Time20minutes
Ingredients
300gself raising flour
1teaspoonmixed spice
100gbrown sugar
460gmashed bananas3 large or 4 medium
160gstoned chopped dates
3eggslightly beaten
80mlvegetable oil
100mlbuttermilk
Instructions
Preheat the oven to 176ºC (350ºF).
Grease your muffin tray(s) with cooking spray or some vegetable oil.
In a mixing bowl, add the dry ingredients and whisk (by hand; you don’t need a machine for this batter) a while, say, 1 minute.
Make a hole in the middle, and add the wet ingredients, and whisk gently until it is all combined well.
Using two tablespoons (the ones you eat with), add spoonfuls of the batter into the muffin cups, filling up three-fourths of each cup.
Bake for 20 minutes, or until slightly golden and a skewer when inserted comes out dry.