DATE WALNUT AND RAISIN BANANA MUFFINS

BANANA MUFFINS THAT WILL WOW YOU. AKA, the snack to have on hand all of the time.

PRO-TIP.

Don’t have overly-ripe bananas? Make them! Bake your bananas in their peels at 250º for 25 minutes (less if they’re already softening). They will be blackened, juicy, and perfect for these banana muffins.

THESE MUFFINS THOUGH.

I admit, I make a ton of ripe banana foods—breads, pudding, bars, and these aren’t my first muffins (I’ll link to some of my other faves below). What can I say, they are a huge hit in my house and when I don’t have any on hand, my toddler son Sutton, will still ask for some. The Jewish mother that I am can’t not have it on hand for him all of the time. That said, I always try to make them different from my last batch mostly because I have fun creating and trying new flavors. These were such a hit. It’s that kind of batch that you can’t just smell, you have to sink your teeth in immediately and taste too. PS. when these are baking your house will smell absolutely incredible.

Some of my favorite recipes to make that use your overly ripe bananas

Maple Sweet Potato Banana Bread

Banana Chai Pancakes

Blueberry Meyer Lemon Banana Muffins

Oatmeal Banana Bars

Banana Pudding

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DATE WALNUT AND RAISIN BANANA MUFFINS

Yield: 12 Muffins

Author: Michelle Williams

Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

Ingredients

• Unsalted Butter (1 stick, room temperature. Cut into small cubes)
• White Sugar (3/4 cup)
• Overly Ripened Bananas (3)
• Eggs (2)
• Pure Vanilla Extract (1 teaspoon)
• Ground Cinnamon (1 tablespoon)
• All Purpose Flour (1 1/2 cups)
• Baking Soda (1 teaspoon)
• Cream Of Tartar (2 teaspoons)
• Dried Dates (3, pitted and diced)
• Walnuts (1 cup, finely chopped)
• Raisins (1/4 cup)
• Butter Spray (or butter for greasing the muffin pan)

KITCHEN ITEMS

• Cutting Board
• Chefs Knife
• Medium Mixing Bowl
• Stand Mixer With Paddle Attachment
• Rubber Spatula
• 12 Cup Muffin Pan
• Toothpick
• Cooling Rack

Instructions

TO MAKE YOUR BANANA MUFFINS

1. Preheat your oven to 350°.
2. In your stand mixer, over medium speed, cream together your butter and sugar—about 2 minutes.
3. Add your banana chunks. Mix them. This won’t look smooth and even, it will actually look a bit broken. It will continue to look like that until you add your flour. Don’t worry, you’re still on track!
4. Add your eggs. Mix them in fully—about 20 seconds.
5. Add vanilla and cinnamon. Mix.
6. Add your flour, baking soda, and cream of tartar and mix them in fully. Now, your mixture should look smooth and even.
7. In your mixing bowl, mix together your dates, raisins, and all but 12 pieces of your walnuts (we’re going to use those 12 pieces as little toppers—one for each of your muffins).
8. Grease the cups of your muffin pan with your butter spray.
9. Evenly distribute your batter into the cups of your muffin pan.
10. Place one piece of walnut onto the middle of each cup of batter.
11. Bake until you can stick a toothpick into the center of your muffins and only crumbs (no uncooked batter) come out on it—about 30 minutes.
12. Don’t let your muffins sit in the pan, transfer them to your cooling rack. I like to stick a butter knife between the muffin and the side of each muffin pan cup and use it as leverage to tilt each muffin so I can easily grab it and transfer it.
13. Happy eating!

Did you make this recipe?

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