Food & Cooking Recipes Breakfast & Brunch Recipes Banana-Walnut-Date Muffins 2.8 (59) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Anson Smart Prep Time: 15 mins Total Time: 40 mins Servings: 12 Ripe bananas help guarantee that these muffins will stay moist, while dates add natural sweetness. Ingredients Cooking spray 1 ¾ cups all-purpose baking mix (spooned and leveled) ½ cup sugar 1 cup mashed ripe banana ½ cup buttermilk 2 large eggs, lightly beaten 3 tablespoons vegetable oil 1 teaspoon pure vanilla extract ½ cup chopped walnuts ½ cup chopped pitted dates Directions 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. Rate it Print