Yield: 12 to 14 muffins about 60 g-85 g/2-3 oz each
Wet Ingredients
- 1½ cups mashed very ripe very ripe bananas (340 g/12 oz after peeled)
- 12 pitted dates (85 g/3 oz)
- 2/3 cups water
- 2 tsp vanilla
Dry Ingredients
- 2 cups whole wheat flour (284 g/10 oz)
- 1 Tbsp baking powder
- 1½ tsp baking soda
- ½ cup chocolate chips (85 g/3 oz)
- ½ cup chopped walnuts, optional (60 g/2 oz)
Instructions
- Preheat oven to 350°F. Prepare muffin pan or use non stick silicone muffin cups.
- Add to blender the dates and water. Set aside to allow dates to soften for 30 minutes or longer as needed.
- Add to a medium size bowl and whisk together the flour, baking powder and baking soda.
- When dates have soften add the bananas and vanilla to the blender. Blend until smooth. Pour mixture into a large bowl.
- Add the flour, chocolate chips and walnuts then mix to combine.
- Spoon batter into muffin cups.
- Bake for 30 minutes, or until toothpick inserted in the center comes out clean.
- Allow muffins to cool on a wire rack. Keep leftover muffins in the fridge. Eat within 3-4days, or freeze for later.