This is a recipe from my good friend and previous colleague Lorraine and the story goes like this. There were a couple of ripe bananas on the kitchen bench at work and Lorraine volunteered to make them into lovely muffins for everyone. The next day she came with this beautiful selection of banana-smelling, soft and tasty muffins that were waiting in little purple cases . They didn’t last long! They are also super healthy as they are made with safflower oil instead of butter.

I have modified this recipe since but I’m sure sweet Lorraine would approve. In my version, there is no sugar and I have slightly changed the flour mix. Being sugar-free, they are even great for weaning babies if you omit the walnuts (just in case of nut allergy) and I frequently made a walnut-free version for my baby daughter and her little friends. Try making them by following the instructions below. 


These lovelies have no sugar and no butter // Makes 12 small muffins


3 ripe bananas, peeled
2 eggs
80ml of cold-pressed extra virgin rapeseed oil
1 tsp ground cinnamon 
200gr self-raising brown flour

6 dates, chopped
1/2 cup walnuts, chopped
Splash of milk


1. Preheat the oven to 180C. 
2. In the food processor, blend the bananas with the eggs, oil and cinnamon.
3. Sift the flour in a bowl and mix in the banana puree from the food processor.
4. Stir well and finally, add the walnuts and dates. Finish with a splash of milk to make the mixture a bit softer, also like a custard.

5. Bake in silicon muffin cases (and if they purple, I’m certain that Lorraine is going to be super happy) for approximately 15 minutes until golden.
6. Enjoy with a mug of tea.

Note: Take them to work, give them to guests or enjoy yourself. Sugar and guilt free!


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