This recipe for delicious banana and almond muffins is completely free of refined sugar. The muffins are sweetened with dates, honey or maple syrup and bananas. They’re the perfect snack for anyone looking to cut down on sugar. I find them particularly good for kids who are affected by sugar. One of my kids always gets a massive sugar high, followed by a sugar slump – and plenty of bad behaviour. That doesn’t happen with cakes and muffins that are sweetened naturally like these.
My kids love these and they have never noticed that they aren’t as sweet as shop bought muffins or other homemade cakes. I don’t mind giving one of these to my toddler either as I know he’ll get plenty of goodness from the fruit, the almonds and the dates. You could make them even healthier by using wholemeal flour – though I haven’t tested this. They’re great for baby led weaning as well – just make sure you use maple syrup instead of honey as honey is unsuitable for babies under one.
These muffins are made with Stork, a baking spread. Stork is celebrating the Queen’s 90th birthday this year and you’ll find loads of tasty recipes on Bake With Stork if you’re planning a street party or picnic to celebrate too.
Here’s how to make the muffins:
3 ripe bananas, mashed
50g chopped dates
50g honey or maple syrup (remember no honey for babies under one)
125g Stork tub
2 medium eggs
250g plain flour
1/2 tsp bicarbonate of soda
1 tsp baking powder
50g ground almonds
Preheat the oven to 180°C. Line a muffin tin with 12 muffin cases.
Mash the bananas in a bowl. Blend together the chopped dates and the honey or maple syrup until you have a paste. I use a small processor to do this that came with my hand held stick blender, which does the job perfectly but any blender or food processor should be ok.
Beat the date and honey paste with the Stork until well mixed, then beat in the eggs.
In a clean bowl sift together the flour, bicarbonate of soda and baking powder. Stir through the ground almonds. Fold this mixture into the Stork mixture, then stir through the bananas.
Spoon into the muffin cases then bake in the centre of the oven for 15-20 minutes until golden brown and firm to the touch.
Remove from the oven, leave in the tin for a few minutes then cool on a wire rack.
This recipe is adapted from one on Bake With Stork.
Disclaimer: This is a collaborative post with Stork.
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