When I used to live in America, I got hooked on Martha Stewart’s easy and tasty recipes. So when the time came for me to explore the joys of the banana bread, it was Martha who helped me out! I absolutely love her banana bread recipe that I used for years and all of my friends and colleagues loved it too. However, recently on my latest quest for healthy cooking and eating, I decided to transform Martha’s recipe into a healthier version (to show the changes I made I am keeping original ingredients in parenthesis!) Also rather than making a bread loaf, I decided to make muffins which are a great idea for portioned breakfast or snack on the go.
INGREDIENTS (makes 8)
- 1/2 cup coconut oil (originally butter)
- 1 cup finely chopped dates (originally granulated sugar)
- 2 large eggs
- 1 1/2 cups ground oats (originally unbleached flour)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup mashed very ripe bananas
- 1/2 cup sour cream
- 1 teaspoon pure vanilla extract
- 1/2 cup chopped walnuts or pecans
Note: 1 cup = 240 ml
Preheat oven to 180 degrees Celsius. In a big bowl mix oats, baking soda, and salt.
Separately in another bowl combine coconut oil and chopped dates, add eggs and mix well. Then combine it with dry ingredients and mix well. Add bananas, sour cream, nuts and vanilla; mix to combine.
Line muffin tray with cupcake liners and carefully pour muffin batter into each cup.
Bake until a cake tester (I use simple toothpick) inserted into the center of the muffin comes out clean and muffins turn golden colour. Let rest in the tray for 10 minutes, then turn out onto a rack to cool.
These muffins turned out moist and really tasty, while dates and walnuts gave them nice texture and crunch.