Banana, Date & Walnut Muffins

I have a fussy toddler who won’t touch fruit or dry fruit but loves muffins and cupcakes and so I’ve had to come up with this quick and disguised recipe to get him to eat something that is healthy but fun. I have used the classic combination of dates and walnuts with banana, but you may use orange, almond and raisin or apple, cinnamon and raisin etc. If you are using orange add some orange juice, grated rind and orange segments. You may even try making these with candied fruit.


2 eggs yolks separated from whites, whisk the whites till they form peaks and keep aside

Half a cup of chopped black dates

Half a cup of chopped walnuts

100 gm sifted all-purpose flour

100 gm soft unsalted butter

100 gm castor sugar

2 tablespoons warm water

1 teaspoon baking powder

1 soft over-ripe banana mashed

Pinch of salt


Take butter, sugar and egg yolks and beat them together till they form a golden-yellow soft mixture.

Slowly add the flour, salt and baking powder sifted together one tablespoon at a time. Beat the mixture well. Then add the mashed banana, dates and walnuts. Add warm water to the mix to get it to blend well.

Lastly fold in the beaten egg white and makes sure all lumps are removed. Try not to overwork the mixture.

Grease a muffin mold or place cupcake paper on a tray and spoon in 2 tablespoons of mixture.  Leave space for it to rise.

Bake in a pre-heated over for 25 minutes at 160-180 degree till a toothpick inserted in the center comes clean and the top of the muffin has browned evenly.

Cool and enjoy. They keep refrigerated for up to a week.




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