Banana Blackberry Date Muffins

This recipe is inspired by a banana muffin recipe from a 1984 issue of Wellbeing Magazine (my parents have a bunch of recipes from Wellbeing Magazine from the 70s and 80s…I felt like I’d struck gold when I found them, there are some awesome ideas in there!). Anywho, I adapted the recipe a little and added in some blackberries and dates, with the optional addition of walnuts too (because I had all of those things on hand, but also because yum!). The muffins are super easy to make and deeeelicious!

Makes 10 muffins

2 large or 3 small bananas, mashed
1 teaspoon vanilla extract
¼ cup extra virgin olive oil
¼ cup honey, rice malt syrup or maple syrup
1 egg, whisked *
1 ¼ cups wholemeal flour **
1 teaspoon cinnamon
2 teaspoons baking powder
½ teaspoon bicarb soda
¾ cup blackberries (or any other berries)
3-4 dates, cut into chunks
¼ cup walnuts, cut into chunks (optional)

* For a vegan version – substitute the egg for a flaxseed egg (simply mix 1 tablespoon group flaxseed with 2 tablespoons of water and leave to sit for about 10 minutes or until it forms into a gel-like consistency) 

** For a gluten free version – I’d recommend combining 2 or 3 gluten free flours, such as oat, buckwheat and brown rice (however the consistency and texture of the muffins may be quite different)

1. Preheat oven to 180 degrees Celcius
2. In a large mixing bowl, combine the banana, vanilla, olive oil, honey and egg together
3. Gently mix in the wholemeal flour, cinnamon, baking powder and bicarb soda
4. Fold through the blackberries, dates and optional walnuts, reserving 10 date chunks for the tops of the muffins
5. Spoon the mixture into a greased muffin tin, place a date chunk on each muffin
6. Bake for 15-20 minutes, or until golden brown and a skewer inserted into the middle comes out clean
7. Allow to cool in the muffin tin for 5 minutes, then transfer to a wire rack to cool completely (although they’re delicious warm too!)
8. Enjoy!

P.S.  These muffins will last in an airtight container for about a week, or in the freezer for a few months