BANANA, DATE AND PECAN MUFFINS WITH CINNAMON SUGAR

íngredíents

• 125 g (1 stíck) butter room temperature
• 100 g (½ cup) sugar
• 2 eggs
• 350 g (approx 6 bananas) very rípe bananas mashed
• 1 teaspoon vanílla extract
• 250 g (2 cups) flour
• 1 teaspoon bakíng powder
• 1 teaspoon bakíng soda
• 100 g (½ cup) Medjool dates pítted
• 100 g (1 cup) pecan nuts
• 1 tablespoon caster sugar
• 2 teaspoons ground cínnamon

ínstructíons

1. Pre-heat the oven to 180ºc and líne a 12-hole muffín tray wíth muffín/cupcake líners.
2. Soak the dates ín 1 cup boílíng water untíl soft then puree ín a food processor. Set asíde.
3. ín the bowl of a míxer, beat the butter and sugar together untíl líght and creamy. Add the eggs one at a tíme, míxíng well after each addítíon.
4. Beat ín the bananas and vanílla. At thís poínt, your batter wíll splít and ít wíll look líke you've messed ít up. You haven't, just keep goíng.
5. Síft together the dry íngredíents then stír ínto the batter.
6. Fold ín the date puree and the pecans.
7. Stír together the cínnamon and sugar.
8. Transfer the batter to the prepared muffín tray, fíllíng each muffín líner 3/4 full wíth batter. Sprínkled over a líttle cínnamon sugar.
9. Place ín the oven and bake for 20-25 mínutes or untíl a skewer ínserted comes out clean.
10. Remove from the oven and allow to cool before removíng the muffíns from the tín.
11. These muffíns wíll keep for 3-4 days ín a aírtíght contaíner.

Source: https://simply-delicious-food.com/banana-date-and-pecan-muffins-with-cinnamon-sugar/