Banana Walnut Date Muffins Food

BANANA, DATE AND WALNUT MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray 12-cup muffin pan with no-stick cooking spray; set aside.
• Combine flour, sugar, rolled oats, baking powder, baking soda and cinnamon and in large bowl; set aside.
• Combine eggs, yogurt, melted Becel® Plant-Based Bricks, vanilla, and bananas in medium bowl.
• Stir banana mixture into flour, then stir in the walnuts and dates. Evenly spoon batter into prepared pan.
• Bake 20 minutes or until muffins are golden, and a toothpick inserted comes out cleaned. Cool on a wire rack for 10 minutes, then take it out of pan and cool completely.

BANANA-WALNUT-DATE MUFFINS

Steps:

• Preheat oven to 375 degrees. Line 12 standard muffin cups with paper liners; lightly coat liners with cooking spray.
• Whisk together baking mix and sugar. In a large bowl, whisk together banana, buttermilk, eggs, oil, and vanilla. Fold in dry mixture until just combined, then gently fold in walnuts and dates.
• Divide batter evenly among cups, filling each to the brim. Bake until a toothpick inserted in center of a muffin comes out clean, 25 to 30 minutes. Let cool in pan 5 minutes, then remove from pan and let cool completely on a wire rack.

BANANA, DATE, AND WALNUT MUFFIN RECIPE

Steps:

• Preheat oven to 425 degrees. Add muffin liners to muffin pan and spray with a nonstick spray.
• In a large bowl mix together flour, oats, baking powder, and salt.
• Mix all of the wet ingredients with the sugar: eggs, buttermilk, oil, ripe and mashed bananas and vanilla. (I use an immersion blender to make sure the bananas are well incorporated but you can also use a whisk or even a blender.)
• Fold the wet ingredients into the dry using a spatula. Stir in the walnuts and dates. Scoop this into the prepared muffin tins (a little over 3/4 full for large muffins).
• Bake for 5 minutes at 425 degrees then change the temp to 375 and bake for 15-18 minutes. Cool in muffin tray for 5-10 minutes. Serve with butter and honey.

BANANA DATE WALNUT MUFFINS (LOW FAT, VEGAN)

Steps:

• Preheat the oven to 400 and spray a muffin pan with non-stick spray or line with wax paper muffin cups.
• Sift together the flour, baking powder, salt, and cinnamon.
• In another bowl, mash the banana with the sugar, soymilk, apple sauce, and agave nectar.
• Pour the banana mixture into the flour mixture and stir just until combined.
• Add in the dates and walnuts, and pour into 12 muffin cups.
• Bake for 15-20 minutes, until a toothpick comes out clean.

BANANA, DATE AND WALNUT MUFFINS

Steps:

• HowToStep
• Position rack in centre of oven, then preheat to 375°F. Spray a 12-cup muffin pan with non-stick cooking spray. ##Combine flour, sugar, quick oats, baking powder, baking soda and cinnamon in a large bowl. ##Combine bananas, eggs, yogurt, margarine and vanilla in a medium bowl. ##Stir banana mixture into flour mixture until just combined. Stir in dates and walnuts. Divide batter between muffin cups. ##Bake until muffins are golden and a skewer inserted into the centre of muffins come out clean, about 20 minutes. Transfer to a rack to cool for 10 minutes, then remove muffins from pan and let cool completely on rack.

DATE MUFFINS

Steps:

• Preheat the oven to 375˚ F. Butter 18 muffin cups and line with paper liners. In a medium saucepan, bring about 3 cups water to a boil over medium heat. Put the chopped dates in a medium bowl and cover with the hot water. Let the dates soften, about 10 minutes.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and both sugars until light and fluffy, 5 to 8 minutes. Add the 1 cup cool water, molasses, eggs, vanilla and salt; beat briefly to combine (the mixture may look curdled and runny).
• In another medium bowl, sift together the flour, baking soda, cinnamon, ginger and cloves. Add the dry ingredients to the wet ingredients and stir until just combined (do not overmix).
• Drain the dates, discarding the liquid, and spread them out on a baking sheet to cool. Flatten the dates with the back of a spoon to crush any larger pieces. When cooled, stir the dates into the batter.
• Divide the batter among the muffin cups, filling them almost to the top. Bake in the middle of the oven until the muffins are golden brown and spring back when gently pressed, 20 to 27 minutes. Let cool 10 minutes in the pan, then transfer the muffins to a rack to cool completely.

BANANA NUT MUFFINS

Steps:

• Preheat oven to 375 degrees F and lightly butter 2 muffin tins.
• In a large bowl, combine the flour, baking soda, and salt; set aside. Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture. With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together like you mean it, for a good 3 minutes. Add the melted butter, eggs, and vanilla and beat well, scraping down the sides of the bowl once or twice. Mix in the dry ingredients just until incorporated. Fold in the nuts and the mashed bananas with a rubber spatula. Spoon the batter into the muffin tins to fill them about halfway. Give them a rap on the counter to get any air bubbles out.
• Bake until a toothpick stuck in the muffins comes out clean, 18 to 20 minutes. Let cool for a few minutes before turning the muffins out. Serve warm or at room temperature.

BANANA DATE-NUT MINI MUFFINS

Steps:

• Preheat oven to 350°. In a large bowl, beat the bananas, sugar, applesauce, oil and egg until well blended. Combine the flours, oats, baking powder and baking soda; gradually beat into banana mixture until blended. Stir in the dates, walnuts and lemon zest., Coat miniature muffin cups with cooking spray or use paper liners; fill half full with batter. Bake until a toothpick comes out clean, 2-14 minutes. Cool for 5 minutes before removing from pans to wire racks.

BANANA-DATE MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a muffin pan with non-stick spray or line with paper muffin liners. Sift together the flour, baking powder, cinnamon and salt; set aside.
• In a medium bowl, cream together the sugar, margarine and egg with an electric mixer until light and fluffy. Mix in bananas, vanilla, cereal and dates. Blend in dry ingredients until just incorporated. Spoon into prepared muffin cups to about 2/3 full.
• Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Cool in pan over a wire rack for at least 10 minutes before removing muffins from the pan.

DATE MUFFINS

Steps:

• Place dates in a small bowl and add boiling water; let stand for 10 minutes (do not drain). Meanwhile, in a small bowl, beat shortening and sugar until crumbly, about 2 minutes. Beat in egg. , Add dates; beat on low speed until blended. Combine the flour, baking powder, baking soda and cinnamon; stir into date mixture with a wooden spoon just until blended. Stir in walnuts., Fill paper-lined muffin cups two-thirds full. Bake at 350° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Muffins may be frozen for up to 3 months.

BANANA DATE BREAD

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, beat together the oil and sugar.
• Add the egg and mix well.
• In a medium sized bowl, combine the flour, baking powder, baking soda and salt.
• In another bowl, combine the bananas, water and vanilla extract.
• Add banana mixture to the oil and sugar mixture alternately with the flour mixture, combining well after each addition.
• Stir in dates and nuts (if desired).
• Turn mixture into a greased and floured 9" x 5" loaf pan.
• Bake for 50-55 minutes or until a wooden toothpick inserted in the center of the loaf comes out clean.
• Cool for 10 minutes then remove from pan and let cool on wire rack before slicing.