These egg-free muffins will totally fool anyone who strongly believes in the myth ‘eggless cakes can only be dense and chewy, never achieving the sponginess resulting from incorporating beaten eggs into the batter’. I am almost ecstatic to share with you the results of this detectable recipe from Erivum Puliyum, a beautiful blog maintained by Julie who writes about traditional dishes from her homeland, Kerala. The puréed dates and muscovado sugar gives these muffins a faint, almost caramel-like flavour without being sickeningly sweet so be sure to use good-quality dates [I used Maître Prunille Dattes Moelleuses Dénoyautées] to get it right. With the addition of toasted walnuts and bananas, they make a healthy snack box option for kids and adults alike.
BANANA & DATE MUFFINS
200g dates, pitted
1 cup full cream milk
2 ripe bananas, mashed
1/3 cup butter, unsalted
1/2 cup caster sugar
1/4 cup light muscovado
1/4 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup walnuts, toasted
2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
Pinch of kitchen salt
- Line 12-hole muffins pan with paper lines or grease the holes with butter and lightly flour them.
- Cream the butter and sugar until smooth and combined. Put the dates in a microwave safe bowl.
- Add milk and heat on high for 2 to 3 minutes until dates are softened or leave soaked overnight.
- Cool this mixture completely and blend the mixture in the blender until it forms a smooth paste.
- Add date paste, mashed banana to creamed butter sugar mixture. Carefully add dry ingredients.
- Lastly add oil, mix it to form a batter without lumps. Fold in toasted walnuts and vanilla extract.
- Pour in the prepared baking pan and bake for 30 to 35 minutes till a tooth pick comes out clean.
- Cool muffins in pan for 5 to 10 minutes before turning them out to cool completely on wire rack.
Banana & Date Cake