Banana, Date & Walnut Muffins

These more-ish little guys are not only incredibly delicious, but they’re wholesome + filling, packed with oats, walnuts + wholemeal flour. Their sweetness comes from just the banana and dates. A great grab-it-and-go breakfast or keep-you-going afternoon snack.

ingredients

Makes 12

• 200g pitted dates

• 1 tsp bicarbonate of soda

• 200g (approx 3) very ripe bananas, mashed, plus 1 banana sliced

• 60g Greek yoghurt

• 75ml olive oil (or any oil without much flavour)

• 2 eggs, lightly beaten

• 125g wholemeal flour

• 60g rolled oats

• 1 tsp baking powder

• ½ tsp salt

• 50g walnuts, chopped

• 1 tsp cinnamon

• 1 tsp mixed spice
  

instructions

Heat the oven to 180C/fan 160C/gas 4. Line 12 holes of an oiled non-stick muffin tin with squares of greaseproof paper or muffin cases.

Cover the dates with 200ml boiling water in a saucepan and bring to the boil. Turn down to a simmer and cook for 4-5 minutes until the dates have absorbed all the water.

Mash with a spoon into a paste, then remove from the heat and immediately stir in the bicarbonate of soda.

Stir until it has stopped fizzing, then mash in the bananas with a fork and stir in the yoghurt, oil, eggs.

Combine the remaining dry ingredients in a bowl, then stir in the banana mix until just combined – don’t worry if it’s still a little lumpy.

Divide the mixture between muffin tins, approximately 2 heaped tablespoons each. Top each one with a slice of banana and push it in gently.

Bake for 25-30 minutes, rotating the pan once, until golden on top and an inserted skewer comes out clean. Cool briefly in the tin, then transfer to a wire rack to cool completely.