My partner and I just bought a house so were slowly (probably too slowly) getting ready for our big move. We’re doing a little early spring cleaning, trying to get everything organized so that when we make the move everything will go smoothly and it won’t be too stressful.
One of the areas I’ve taken on is organizing and cleaning out our pantry, spice cabinet and freezer. We don’t have a lot of space in our apartment, so we don’t have a ton of stuff that needs to be used up before the move, but I like the challenge of creating a recipe around a specific ingredient.
I kept it simple today using up all of our frozen too-ripe-even-for-smoothies (whoops!) bananas, and making a dent in the massive amount of dates we have and using up almost the last bit of a bag of all purpose flour. I made a couple of changes to my original banana bread recipe by making the method a little bit simpler, using more dates and swapping coconut oil out for peanut butter making this recipe completely oil-free.
To quickly soak your dates, put them in a microwave safe measuring cup, cover with warm water and microwave them for about 45 seconds. Let them soak while you gather and scale the rest of your ingredients and by the time you are ready to put everything together your dates should be nice and soft. Drain the soaking water and proceed with the recipe. Also if your dates are small use 6 rather than 4. Mine were super big!
For mix-ins I chose additional peanuts and dates, but these would be great with walnuts, pecans cocao nibs or chocolate chips too. Make it your own!
I’d also like to make a quick note about parchment baking cups. I tend not to use them because they just end up in the trash and I really don’t think they are necessary. If you’d like to use them feel free but if they are something you use a lot, consider purchasing silicone baking cups! I hear they work beautifully.
Peanut Butter Banana Date Muffins
Yeild: 12 Muffins
1 1/2 Cups All Purpose Flour
2 tsp Baking Powder (make sure you’re using aluminum-free!)
1/2 tsp Baking Soda
1/2 tsp Sea Salt
4 Large Pitted Medjool Dates, soaked and drained (see above)
4 Tbsp Water
2 Tbsp Ground Flax Seed
1 1/2 tsp Vanilla
1/4 Cup Natural Peanut Butter
1/4 C Plant Milk of Choice- I used unsweetened flax milk
1 1/2 Cups Mashed Super Ripe Banana
1/4 Cup Chopped Peanuts
1/4 Cup Chopped Dates Coated in 1 Tbsp Flour to keep them from clumping together
Preheat oven to 350* F.
First make your flax egg by combining 2 tablespoons of flax with 1/4 cup of water. Then in a medium bowl, combine the flour, baking powder, baking soda and salt.
Next, Put your soaked and drained dates into a large bowl and mash well with a fork. The soaking should have made this easy to do. Into the dates add your mashed banana, peanut butter, plant milk and vanilla. Mix well with a whisk or rubber spatula.
Now pour the dry ingredients into the wet ingredients and gently stir with a spatula until it just comes together. Last, add your chopped dates and peanuts and give one more stir to distribute.
Into a muffin tin that has been sprayed with non-stick spray or lined with parchment liners, portion the batter using a sprayed 1/4 cup measure. You should be able to fill 12 muffin cups.
Bake in a 350* oven for 25-30 minutes, until a toothpick inserted into the center of a muffin comes out clean. Rotating the pan half way through baking to ensure even baking.
Let me know how you liked this recipe!