Banana and date muffins with almond and oat crumble
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
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.