Banana-Date Muffins Recipes

Banana-Date Muffins Recipes for Breakfast Ideas - How Foods Fight Cancer

MAKES 10 MUFFINS (10 SERVINGS)

When your bananas develop brown speckles, they’re ready for action! Freeze them for smoothies
(see page 100), or use them to make these delicious banana muffins. With over 5 grams of
fiber per muffin, these make a nutritious and filling snack.

21⁄2 cups whole wheat pastry flour
1⁄2 teaspoon baking soda
1⁄4 teaspoon salt
2 ripe bananas, mashed (about 1 cup)
1 cup fortified soymilk or other nondairy milk
1⁄2 cup sugar
1 tablespoon apple cider vinegar
1 teaspoon vanilla extract
1⁄2 cup chopped dates


1. Preheat the oven to 375 degrees F. Lightly mist 10 muffin cups with
vegetable oil spray.

2. Combine the flour, baking soda, and salt in a small bowl.

3. Combine the bananas, soymilk, sugar, vinegar, and vanilla extract
in a large bowl and mix thoroughly. Add the flour mixture and stir
until just combined. Stir in the dates.

4. Spoon the batter into the prepared muffin cups, filling them about
three-quarters full. Bake for about 25 minutes, or until a toothpick
inserted into the center of a muffin comes out clean.

5. Stored in a covered container in the refrigerator, Banana-Date Muffins
will keep for up to 3 days. If longer storage is needed, freeze the
cooled muffins in heavy-duty zipper-lock bags for up to 1 month.
Defrost at room temperature or in a microwave.

PER SERVING: 199 calories; 1.1 g fat; 0.2 g saturated fat; 4.9% calories from fat; 0 mg cholesterol;
5.4 g protein; 45.2 g carbohydrate; 18.8 g sugar; 5.3 g fiber; 142 mg sodium; 53 mg calcium; 1.8
mg iron; 2.2 mg vitamin C; 8 mcg beta-carotene; 0.6 mg vitamin E