Banana, Honey and Date Muffins

Have you ever used frozen bananas? I just recently started freezing bananas when they reached that “do or die” stage and my counter already happened to be filled with baked goods.
So when I noticed the other day that my freezer was getting a little overwhelmed with the amount of frozen bananas in there, I figured maybe it was time to actually do something with them! Having never before thawed out a frozen banana before, it was really inteteresing! As they thawed, which took a surprisingly short 30 minutes, they became white and super frosty! I won’t lie, Ladybug and I had a lot of fun making fingerprints in them. 
A few weeks ago there was a Honey Festival here in town, and it was so fun to go to! I forgot to take pictures, so sorry. But it was chock full of beekeepers, honey, and honey products. They even had a table set up where they were conducting blind taste tests of honey from over 30 local beekeepers! It was really cool to taste how different honey can be from one to the next, depending on what types of flowers and trees the bees collect pollen from. We also learned how if you eat honey that was produced locally it can really help alleviate your seasonal allergies.
These muffins were a breeze to throw together, and were great. Moist and flavorful, with just a bit of natural sweetness from the honey and dates. Ladybug and I have really been enjoying snacking on dates. They are sweet without being overly sugar-sweet, and only 1/4 a cup of them equals a serving of fruit! We love eating them, and they were awesome in these muffins!
Banana, Honey, and Date Muffins (the quinces and the pea)
1 1/2 cups flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp ground cardamom
3 large ripe bananas, mashed
1/2 cup honey
1 egg
1/2 cup applesauce
1 tsp vanilla extract
3/4 cup chopped and pitted dates
brown sugar to sprinkle on top
Preheat oven to 375 degrees and grease a muffin pan.
Whisk together the flour, baking soda, baking powder, salt, cinnamon and cardamom.
In a separate bowl, blend together the bananas, honey, egg, applesauce and vanilla.
Add the banana mixture to the flour mixture and stir until just combined.
Stir in dates.
Fill muffin wells about 2/3 full and sprinkle brown sugar on top of batter.
Bake for 25-30 minutes, or until done.

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1 Comment

  • Reply
    shelley c.
    September 23, 2011 at 1:01 AM

    Interesting – I have never frozen bananas in the peels – I peel them, put each in a zip-top baggie, then freeze them. They practically mash themselves as they thaw, so they are only good for baking at that point, but it works! And I am jealous about the fresh, local honey. Sounds awesome!

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