Refined-Sugar-Free Banana Bread Muffins
Camryn Lapp
Dessert
I've tried many additions to banana bread in search of the perfect texture and flavor-- moist, but not too squishy. Light and airy, but with a sweet, nutty flavor. Incorporating date syrup as the sweetener has finally accomplished everything I've been craving!
P.S. a few very simple switches and this recipe can be gluten-free and/or vegan as well!
Ingredients
- 3 very ripe bananas
- ½ cup unsalted butter, room temperature
- ¾ cup date syrup
- 2 eggs, lightly beaten
- 1 ½ cups flour
- 1 tsp baking soda
- ½ tsp salt
- ½ tsp vanilla
- 1 cup walnuts
- Optional: top with additional walnuts or chocolate chips
Directions
Preheat the oven to 350F. Grease a bread loaf pan or line a mini muffin tin with paper liners.
- In a skillet, gently roast the walnuts over medium heat, stirring constantly to avoid burning them. Chop them up and set aside to cool.
- In a large mixing bowl, beat together the butter and date syrup.
- Mash your bananas with a fork until creamy and then add them to the mixing bowl. Add the eggs and vanilla, and mix batter until smooth.
- In a separate bowl, whisk together the dry ingredients. Then add to the wet ingredients, stirring until combined. Do not over mix.
- Add the walnuts and fold them into the batter.
- Pour the batter into the loaf pan and top with additional walnuts if desired. Bake for 55-60 minutes for a loaf pan or 15-20 minutes for mini muffins, or until a toothpick comes out clean. Let it rest for 20 minutes, then transfer to a baking rack to cool. Enjoy!
