Laura's Banana, Pecan and Date Muffin



Before we get onto the last muffin of the week I just wanted to share this great idea that I spotted whilst surfing the sea of Mofo blogs. I found it over at Scottish blog The Modern Housewife. It's a simple yet tasty idea. I heated a small cup of soya milk adding a teaspoon of agave as the soy milk was unsweetened. Once the milk was warm I added a small packet of dairy free white chocolate buttons and whisked until they melted then topped it off with a sprinkle of chocolate and cinammon.


So, here they are the last muffins of the week and quite a contrast to yesterdays. They are fat free and use Sweet Freedom instead of sugar. They taste good but have a denser texture than the others I've made which I'm guessing might be down to the fat freeness of them. I like the flavour combination though so I will definitely try them again, maybe adding some oil or trying applesauce to make the texture a little lighter. What do you think, has anyone got any advice? I love the inclusion of these fresh dates, they are so toffeeish which is not surprising when you think that dates are what sticky toffee pudding is made from!


Banana, Date, Pecan Muffins
Makes 12

Ingredients

1 3/4 cups of plain flour
1 tablespoon of baking powder
1/4 teaspoon of salt
1 teaspoon of cinnamon
1/2 cup of Sweet Freedom
3 very ripe small bananas mashed
1 cup of soya milk
1 teaspoon of vanilla extract
1/4 cup of chopped dates (use Mejool or fresh dates if you can get them)
1/4 cup of chopped pecans

Pre-heat the oven to 400F/ 200C/ Gas 6 and line the muffin pan with paper cases.
Sift together the flour, baking powder, salt and cinnamon and stir together.
In another bowl mash the banana and mix with the soya milk, vanilla extract and Sweet Freedom.
Pour the banana mixture into the flour mixture and stir until just combined. Fold in the dates and pecans taking care not to over mix. Spoon into the muffin cases.
Bake for 15-20 minutes until a toothpick comes out clean.



Comments

  1. Joey5 October 2012 at 07:53

    I'm sad to see the end of muffin week! How did the Sweet Freedom work out? Can you notice a difference in taste or is it just like sugar?

    ReplyDelete
  2. Tea and Sympatico5 October 2012 at 09:26

    The Sweet Freedom tastes good. It is a good honey substitute though I think you notice the flavour more when it's on porridge than on a baked good. Good for when you're trying to make a healthier option.

    ReplyDelete
  3. x5 October 2012 at 13:12

    Banana date and pecan sounds like the perfect combo to me!

    And that white choc drink looks so rich!

    ReplyDelete
  4. Choco Chips Muffins9 October 2012 at 04:00

    easy to prepare... thanks for sharing

    ReplyDelete
  5. Anonymous11 October 2012 at 06:22

    Glad you enjoyed the white chocolate hot chocolate. I think it was one of those two in the morning genius ideas. Can't help but feel that a good slug of something alcoholic in there would make it even better.

    Nice blog! Off to check out all the cupcake and muffin recipes. Nom,nom, nom.

    ReplyDelete
  6. prchecker30 October 2012 at 09:29

    wow... it looks delicious... thanks for your recipe.. i'll try to make my own cupcake.. i hope i can make it in first try... ;)

    ReplyDelete

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