Sometimes in the kitchen, I make bets with myself. Like, “There’s no way you can carry all the ingredients from three cupboards over to the counter-top without dropping them or forgetting anything.” That’s one’s usually 50/50. Sometimes, it gets personal, “Bet you 15 push ups you can’t multitask boiling simple syrup and washing the vitamix in a sink with absolutely NO water pressure, without burning or overflowing water.” And guys, I’m talking borderline dripping water pressure. It’s ridiculous. We (as in Lui) tried fixing it, I had the role of judging if the water pressure was increasing or decreasing. Not sure why, but both times we (he) adjusted the knobs, we ended up with less pressure than before we messed with it. Damn.
Sorry neighbors, but the hose is my next option. Unless I pull a Kramer… and believe me, I’ve actually considered taking the dishes into the shower, but my cat is always trying to get my used face pads (gross, right?) and she’d knock over something for sure, or at least cover it in hair and that’s totally not cool, and it’s gross to wash dishes in the shower.
Dare I say the best muffins EVER. Seriously. EVER.
Date caramel and banana sweetened, they are sooooo moist, you’d have no idea there wasn’t loads of butter and sugar in there. Katie, the amazing chick who came up with this recipe, went sugar free all the way – so disciplined – I on the other hand, topped a few with a brown sugar-butter-chopped almond crumble that made them seem semi-dessertish.
And I went back to Traders Joe’s again today, after going yesterday, to get more bananas, to make more. I’m thinking you could just add one banana (making it less bananay) and add more coconut oil and/or applesauce, and find yourself with the perfect basic muffin recipe, go flavor crazy. At least that’s what’s happening in this kitchen- I can’t wait to go home for Christmas and impress the fam with these almost sugar free, somewhat protein rich, whole wheat, low fat muffins.
Basically Sugar Free Banana Data Nut Muffins
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients (20-24 muffins)
- 2 very ripe bananas
- 2 Tbsp coconut oil
- 2 eggs
- 1 c. buttermilk
- 1 capful vanilla extract
- Date caramel
- 12 dates, pitted and chopped
- 1 c. filtered water
- 1 tsp baking soda
- 1 c. almond meal
- 2 c. whole wheat pastry flour
- 1 Tbsp baking powder
- 1/2 tsp sea salt
- 1 banana, diced
- 1/2 c. almonds, chopped
- 1/2 c. almonds, chopped
- 2 Tbsp salted grass fed butter
- 2 Tbsp brown sugar
Start by preheating the oven to 400 F and line the muffin pan with liners or spray.
In a medium-small pot, heat water and dates over high heat until it starts to boil, then add the baking soda and stir to combine. It will foam up, don’t worry, just remove it from the heat and set aside to cool.
In a medium mixing bowl, using a hand-held mixer, blend together the bananas, coconut oil and vanilla extract until super combined and semi-creamy Add the eggs, one by one, then add the buttermilk, mix to combine. On a lower speed add in the almond meal, mix until just combined.
In a separate bowl sift together the flour, baking powder and salt.
The dates should be semi cooled, add them to the wet mixture, mix to combine.
Add the remaining dry ingredients, in parts, mix by hand with a spatula. Mix in diced banana and almonds. Scoop into prepared muffin tins, about 3/4 of the way. (An ice cream scoop worked great)
Bake for 20- 22 min, check for doneness with a toothpick, it should come out clean. Remove muffins to a cooling rack, and repeat with remaining batter. Let cool completely before removing muffin from muffin liner if you are worried about presentation, sometimes it sticks. Otherwise enjoy them hot out of the oven. With some butter…. but that’s totally optional.
Store in refrigerator for 3-4 days.