Bananas are great, but I can never seem to finish a bunch. I always end up having a few that are too brown to eat, but yet they’re perfect for baking – what a shame! I call these BOD muffins because their standout ingredients are: bananas, oats, and dates. The recipe produces light and fluffy muffins with a great texture from the oats, and the sour cream makes it not too sweet but works perfectly with the dates and bananas. Hope you enjoy!
Makes 12 medium muffins
- ¾ cup all purpose flour
- ¼ cup whole wheat flour
- ½ cup brown sugar
- 2½ teaspoons baking powder
- ½ teaspoon salt
- ¼ baking soda
- ¾ cup quick cooking oatmeal
- 1 egg, beaten
- 3 tablespoons vegetable oil
- ¾ cup sour cream
- ½ cup bananas, mashed
- ½ cup pitted dates, chopped (you can add ¼ cup more, to your taste)
Preheat oven to 400oF and fill muffin pan with liners (or grease pan well).
Combine flours, brown sugar, baking powder, salt and baking soda in a large bowl until blended. Stir in oatmeal.
In a medium bowl, combine egg, vegetable oil, sour cream, mashed bananas and chopped dates, and mix well.
Add wet ingredients to the dry mixture, stir only until just incorporated.
Fill liners until ⅔ full, and bake for 18 to 20 minutes. Allow to cool on wire racks before storing. Enjoy!
Source: Adele Marks