Banana Pecan Muffins
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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