Today was a big day for me, and an even bigger day for my sister for more reasons than one. We were both waiting to hear on some really big news and nervous energy seemed to be getting the better of both of us. Luckily, my day went well and I hope my sister got the same great news I received. She is currently studying German, and working on applying to an Austrian University to complete a masters. I can't say how proud I am of her so i'm just going to brag a little about her instead. Her language placement exam was two days ago, so naturally on a day like today we were both cooking. Last night, while on skype, my sister turned me on to an incredible blog. Anja's recipe's are interesting, healthy and innovative. I've always know that someone out there knew how to make banana bread without butter and sugar. But who knew it would be a German woman living in Dubai? I honestly don't care who she is, I mean that in a nice way, I'm just so happy i've found her amazing blog and look forward to cooking and adapting more of her recipes.
The recipe I'm providing is for a full batch of muffins, which yields 12. Seeing as I was only cooking for two I decided to half the recipe and ended up with 6 delicious muffins.
These are the most incredible banana muffins which are naturally sweet, almost oil free and oh so simple! I hope you enjoy these muffins and check out Anja's blog.
Ingredients:
1 1/4 C. Whole wheat flour or Spelt Flour
1 tsp. Baking Powder
3/4 tsp. Cinnamon
3/4 C. Dates, pitted and chopped
1/2 tsp. Baking soda
1/2 C. Boiling Water
2 Ripe bananas
3 tbs. Olive oil
1 tsp. Vanilla extract
Directions:
1. Preheat the oven to 175 degrees Celsius or 375 degrees Fahrenheit.
2. Measure out your dates, then chopped them. Place dates in a mixing bowl and pour the boiling water and baking powder over the dates.
3. In a separate bowl, measure out the dry ingredients ( flour, cinnamon, and baking powder).
4. In a third bowl, mash the banana with a fork. Add the egg white to the banana and mix thoroughly.
5. Add the olive oil and vanilla to the banana and egg mixture.
6. Add the banana mixture to the dates soaking in water and stir.
7. Slowly add the flour to the banana date mixture. Add half, then stir, repeat.
8. Chop the hazelnuts.
9. Spoon the batter into muffins liners ( I used silicone liners).
10. Sprinkle the chopped hazelnuts on top.
11. Bake for about 25-35 minutes or until a knife comes out clean when inserted.
12. Cool before removing the liners and enjoy!
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