Banana and date muffins

These banana and date muffins are great for the lunchbox, provide loads of fibre and energy, and couldn't be easier to make.

  • 20 mins cooking
  • Makes 12
  • Print


Banana and date muffins
  • 1 cup (150g) self-raising flour
  • 1 cup (160g) wholemeal self-raising flour
  • 1/2 teaspoon ground cinnamon
  • 1 cup (160g) chopped dates
  • 2 tablespoon raw sugar
  • 1 cup mashed banana (2 large, over-ripe bananas)
  • 60 gram butter, melted
  • 2 eggs, lightly beaten
  • 3/4 cup (180ml) buttermilk
  • 12 (25g) whole pecans


Banana and date muffins
  • 1
    Preheat oven to 200°C.
  • 2
    Grease a 12-hole muffin pan of one-third cup (80ml) capacity.
  • 3
    Combine the sifted flours, cinnamon, dates and sugar in a bowl. Stir in the banana and combined butter, eggs and buttermilk (do not over-work the mixture).
  • 4
    Divide the mixture among the pan holes and top each muffin with a pecan. Bake for about 20 minutes. Turn the muffins onto a wire rack to cool.


This recipe is best made on day of serving.

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