Date and Banana Muffins

This recipe for the truly health conscious. It is made with whole wheat, sweetened with dates and bananas (that's right - no sugar at all!) and contains no oil or butter. You'd think these muffins would be bland and dry, wouldn't you? The good news is, however, that they come out surprisingly fluffy and moist, and full of flavour thanks to the spices.

When I started using this recipe about four years ago, I made it as a cake in a silicon ring mold (bundt pan). I decided to start making the recipe into muffins instead so that I could freeze them easily. They are perfect to pull out of the freezer in the morning and will be defrosted and ready to eat by mid-morning. I like to zap them for 20 seconds in the microwave because they are even better warm. The cake version would be lovely drizzled with a light lemon or vanilla icing and served with tea for health conscious friends.

Date and Banana Muffins

3 bananas
1 cup dates, chopped
½ cup yoghurt
4 egg whites
1 tspn vanilla essence
1 ½ cups wholemeal SR flour
1 tspn bicarbonate of soda
1 tspn mixed spices (or your own combination of ground cinnamon, nutmeg and cloves)

1. Preheat oven to 180°C (360°F). Grease muffin pans or line with paper liners. Alternatively, to make a cake, grease a ring mold or loaf tin.
2. Mash bananas.
3. Blend dates and yoghurt in a blender.
4. Beat in one egg at a time.
5. Add bananas and essence.
6. Sift though flour, bicarb and spices. Fold through gently.
7. Bake for 20 mins for muffins or 35-40 mins for a cake.

Be sure to eat these all up within a couple of days as they tend to dry out quickly. Alternatively, wrap them in Glad wrap and throw them in the freezer.