Ripe bananas help guarantee that these muffins will stay moist, while dates add natural sweetness.
- Total Time:
- Servings: 12
Photography: Anson Smart
Source: Everyday Food, March 2013
- Cooking spray
- 1 3/4 cups all-purpose baking mix (spooned and leveled)
- 1/2 cup sugar
- 1 cup mashed ripe banana
- 1/2 cup buttermilk
- 2 large eggs, lightly beaten
- 3 tablespoons vegetable oil
- 1 teaspoon pure vanilla extract
- 1/2 cup chopped walnuts
- 1/2 cup chopped pitted dates
Preheat oven to 375 degrees. Line 12 standard muffin cups with paper liners; lightly coat liners with cooking spray.
Whisk together baking mix and sugar. In a large bowl, whisk together banana, buttermilk, eggs, oil, and vanilla. Fold in dry mixture until just combined, then gently fold in walnuts and dates.
Divide batter evenly among cups, filling each to the brim. Bake until a toothpick inserted in center of a muffin comes out clean, 25 to 30 minutes. Let cool in pan 5 minutes, then remove from pan and let cool completely on a wire rack.