Originally, I wanted to make a super healthy muffin recipe for my Mother’s Day Brunch to balance things out a little…Then a few days later I decided there are plenty of days to be super healthy, but on Mother’s Day you and your mom should be able to splurge a little.
So I was left with lots of bananas ripening and a new recipe to find. I was thinking Chocolate Banana Muffins, something super decadent…Then I realized we had a bunch of dates laying around…and my mom loves dates! Perfect!
There the idea for banana-date muffins blossomed. I looked far and wide, and couldn’t really find much that combined bananas and dates. There were a few recipes out there that I immediately dismissed, because they had things like flaxseed meal or whole wheat pastry flour…too high maintenance. Plus I really wanted to add crunch with some pumpkin seeds, poppy, and sesame seeds on top…Then I remembered a cookbook I’ve spied hundreds of times, sitting on the famous cookbook shelf up high…
1001 Muffins. There had to be something I could go off in here. And there was…along with 1000 other delicious looking carby recipes. I couldn’t help but wonder which recipes Grammy made from this book, and was saddened to see the book was published in 1998, only one year before she was so abruptly taken from us. It was the least I could do to make a batch of these muffins from her cookbook, in her kitchen, on a day that she should still be with us.
Banana-Date Muffins (Seedy Topping Optional)
Adapted from 1001 Muffins
Makes 12-14 Muffins
- 1 1/4 cups AP flour
- 1/2 cup rolled oats
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 cup chopped, pitted dates
- 1/4 cup chopped walnuts
- 1/2 tsp salt
- 1 large egg
- 3/4 cup buttermilk
- 1/4 cup canola oil
- 1/3 cup honey
- 1/2 cup (about 2 medium) mashed bananas
- 1/4 cup poppy seeds
- 1/4 cup sesame seeds
- 1/4 cup sunflower seeds
1. Position rack in the center of the oven and preheat to 400 degrees F. Lightly grease or line with paper baking cups 16 standard muffin cups.
2. In a large bowl, blend together the flour, oats, baking powder, baking soda, cinnamon, dates, walnuts, and salt. In a medium bowl, beat the egg, buttermilk, oil, honey, and banana until smooth. Combine the two mixtures, blending until the dry ingredients are just moistened.
3. In a small bowl, mix together poppy, sesame, and sunflower seeds.
4. Spoon the batter into the prepared muffins cups, filling each about three quarters full. Sprinkle small spoonfuls of the seeds onto the tops of the muffin batter. Bake for 15 to 20 minutes, or until a cake tester or wooden toothpick inserted into the center of a muffin comes out clean. Cool in the pan on a wire rack for 5-7 minutes, Serve warm, or invert onto the rack to cool completely.