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Issue 476: Banana Pecan Muffins

Brynie Greisman

Velvety, creamy, and crunchy

Wednesday, July 05, 2017

 Mishpacha-Recipe

Props and Styling by Renee Muller, Photography by Hudi Greenberger

Whenever I get excited about a new recipe, I test it with several discerning people before it makes it into the magazine. This one was rated 10 by each taster. I savor these muffins, I relish their velvety texture, along with the little crunch from the pecans, and the creaminess of the dates… they freeze beautifully, too, and taste delightful straight from the freezer. I purposely make them mini because they are rich and filling.

INGREDIENTS

Yields 20 mini muffins (or approximately 7 regular size)

  • ¼ cup natural peanut butter or almond butter
  • ¼ cup date syrup/silan (I use natural/sugar free)
  • ¼ cup chopped pecans
  • 8 small dates, finely chopped (I use Medjool)
  • 1 cup spelt flour or whole wheat pastry flour
  • 2 ripe bananas, mashed
  • 1 egg, optional
  • pinch salt
  • ¼ cup orange juice
  • 1 tsp baking soda
PREPARATION

Preheat oven to 350°F (180°C). Place all ingredients in the order listed in a medium-sized bowl. Mix just until combined. Mixture will be lumpy. If mixture is dry, add a little more juice or water. Pour into greased mini muffin tins and bake for 20 minutes or until done. Let cool before removing from pan.

You can sub a small handful of finely chopped raisins (soak first, if desired) or dried cranberries for the dates.

Note: A 2 Tbsp serving of almond butter has 7 grams of protein and 3.3 grams of fiber. It is high in calcium, copper, vitamin E, and other minerals. It is also high in fat but it’s healthy fat. Almond butter fills you up and keeps you satisfied. Smear a little on your toast, drizzle over your oatmeal, or sub a small amount for oil in your baked goods. Be sure to buy the natural kind without added salt or sugar.

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