Banana and date muffins with al­mond and oat crum­ble

donna hay - Fresh + Light - - Light Muffins -

10 fresh dates (150g), pit­ted and chopped

1¾ cups (500g) mashed banana (ap­prox­i­mately 4 ripe ba­nanas) 1½ cups (240g) whole­meal (whole-wheat) flour, sifted 3 tea­spoons bak­ing pow­der

½ cup (90g) ra­padura su­gar

1 egg

¾ cup (180ml) grape­seed oil or light olive oil

¼ cup (60ml) maple syrup

al­mond and oat crum­ble

⅓ cup (55g) al­monds, roughly chopped ¼ cup ( 20g) rolled oats

1 ta­ble­spoon maple syrup Pre­heat oven to 180°C (350°F). Place the dates in a heat­proof bowl and cover with boil­ing water. Set aside for 10 min­utes to soften. To make the al­mond and oat crum­ble, place the al­mond, oats and maple syrup in a bowl. Stir to com­bine and set aside.

Place the banana, flour, bak­ing pow­der, su­gar, egg, oil and maple syrup in a large bowl and mix to com­bine. Drain the dates, dis­card­ing the liq­uid, and add to the mix­ture. Stir to com­bine. Spoon the mix­ture into a 12 x ½-cup-ca­pac­ity (125ml) muf­fin tin lined with pa­per cases and top each with the al­mond and oat crum­ble. Cook for 25 min­utes or un­til cooked when tested with a skewer. Turn out onto a wire rack to cool com­pletely be­fore serv­ing. MAKES 12.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.