Confession time! I have a slight addiction to baked goods. It's true. I don't make them at home very often because C doesn't eat them, so I usually "get stuck" eating them all by my lonesome. Sometimes, things end up at work because of my lack of self control. Sometimes, the lack of self control wins. Big time. And I have a baking sheet full of crumbs and a belly ache. You'd think I'd learn my lesson. I have, actually. Slightly.
I just really like baking though! There are so many lovely things about butter and sugar that I can't be mad at. And over the years, I've been better and started using different, healthier flour blends, alternative sweeteners, and added in various grains here and there to make myself feel a wee bit better. Not that I've ever felt bad or guilty, but that makes it a little better right? After my tri in a a few weeks, I promise to make cookies. I really want cookies. With ice cream in the middle. But for now...healthy flours, bananas, dates = mostly happy triathlete baker girl.
Even though these muffins aren't loaded with sugar and fat, I adore them! They've got a good balance of flours, some added seeds, the banana and dates add fiber and sweetness and the millet is a fun crunch that I love. This makes a good healthy batch of muffins, about 18 for me, so I ended up freezing a bunch. I've started grabbing one in the morning to add next to my mid-morning snack of either yogurt or cottage cheese. They do a good job at satisfying my sweet tooth. I've even added some almond butter to help with my salty tooth. Goes both ways. Win, win, win.
Banana Date Millet Muffins
makes 18 muffins // adapted from "It's All Good" by Gwyneth Paltrow
- 1 cup all purpose flour
- 1 cup whole wheat white flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2-3 overripe banana, mashed
- 1/2 cup extra virgin olive oil
- 2/3 cup good quality maple syrup or honey
- 2/3 cup of milk
- 2 teaspoons of vanilla extract
- 1/2 cup of pitted dates, chopped
- 1/3 cup uncooked millet
- 1/4 cup pepitas (pumpkin seeds), plus 3-4 tablespoons to top the muffins
Preheat the oven to 400 degrees. Add the flours, baking powder, baking soda, and salt to a mixing bowl and combine. Make a well in the center of the flour mix and add the mashed banana, oil, syrup, milk, and vanilla. Mix all the ingredients together. Next, add the chopped dates, millet and pepitas and fold into the batter.
Line a muffin sheet with muffin liners or spray well with non stick baking spray. Add about 1/4 cup of batter to each muffin cup, or about 3/4 of the way full. Top with the extra pepitas and bake for 17-20 minutes, until browned and a toothpick come out clean.
These are delightful right away (let them cool obviously) or within 3-5 days. Also, they freeze like whoa. I've got a stash going on right now, and I know I won't be sorry I put them there.