When I'm running out of lunchbox snacks, it's time to break out the muffin pan. That way I get to send the boys to school with a homemade treat and I get to enjoy a quiet breakfast of muffins and coffee. It's a win-win situation.
Banana, Date and Cinnamon Muffins
For the Sugar Sprinkle Topping:
1 tablespoon raw caster sugar
1 teaspoon ground cinnamon
For the Muffins:
375g self-raising flour
1 teaspoon baking powder
¼ teaspoon fine sea salt
2 teaspoons ground cinnamon
220g raw caster sugar
125ml grape seed oil (or other light flavoured oil)
2 teaspoons vanilla extract
12 medjool dates, pitted
1 medium banana
Make the Sugar Sprinkle Topping:
Combine the sugar and cinnamon in a small bowl. Set aside.
Make the Muffins:
Preheat the oven to 180C. Line a muffin pan with 12 paper liners. Set aside.
Put the flour, baking powder, salt, cinnamon and sugar into a large mixing bowl. Whisk briefly to combine. Set aside.
Put the egg, oil and buttermilk in a separate bowl and whisk until thoroughly mixed. Set aside.
Put the dates and banana into a blender (or use a stick blender) to blitz to a smooth puree. Add the puree to the buttermilk ingredients and mix thoroughly.
Add the wet ingredients to the flour mixture and stir gently until just combined.
Use an ice cream scoop to divide the batter evenly among the muffin cups.
Sprinkle the tops with the sugar sprinkle topping and bake for about 20 - 25 minutes, or until a skewer inserted into the centre comes out clean. Transfer to a wire rack to cool