Baking again! Sugar-free Date and Banana cupcakes

Definitely even better than the fig ones! The thing about figs is, they are pretty seed-heavy….in fact, there is nothing but seeds under that beautiful skin. This is precisely what I love about them when fresh and one of the things I hate about them when dried. While I enjoyed the natural sweetness and flavour of the fig cupcakes (despite my feelings about dried figs) there was a definite tiny-seed presence, and I was more than keen to re-try the recipe with dates.

And so it was, on our trip to the marvellous Sealand Road Organic Store outside Chester that I acquired that one thing that I am ever-seeking and rarely-finding in shops nowadays- ripe,speckled bananas. Tons of them. Enough to freeze for Banana Soft-serve, and enough for some muffins too.

 This is one of the many reasons I love this blessed establishment. Some of the others are coconut oil, Medjool dates that you can buy individually if so desired, wholewheat breadsticks, miso, Pink Himalyan salt, smoked tofu, tiny 10p Green and Black bite-size chocolates, golden linseeds, purple kale (in the right season) cacao nibs, Nutritional Yeast, and a million other little random items as well as more recognisable goods, all pesticide/herbicide/fungicide free. Hooray!

But on with the muffins. The recipe is almost the same as the Fig and banana cupcakes. Made 12.

Prep: Oven at 180 C, a 12 hole cupcake tray lined with paper cases or greased.

  • 1 medium, very ripe banana
  • 1  cup or 125 dried dates that have been left to soak 1-2 hours 
  • 1  teaspoon cinnamon

Whizz well in a mini chopper until nice and smooth (1-2 minutes).

Add to this paste, in  a mixing bowl:

  • 1 cup soya milk
  • 1/4 cup sunflower oil
  • 1 teaspoon white vinegar
  • 1 Tablespoon of ground golden linseeds (flax seeds)
  • 1/4 cup raisins

Leave to sit for a few minutes, while you measure out:

  • 1 cup wholewheat self-raising flour*
  • *(1 teaspoon baking powder, if your flour is regular wholewheat )
  • 1 teaspoon bicarbonate of soda (even if your flour is self raising)
  • 1/2 teaspoon salt

Sift into your  wet mixture and stir in.

Spoon immediately into paper muffin cases or greased silicone muffin tins and put into oven. these took a little longer than ther others, 20 minutes, but each oven is different. When the top is completely resilient and bouncy to the top you know they are done which will probably be 15-20 minutes. Such a beautiful light texture! No photo today, though  😦

I silently wept that my daughters do not like bananas. And consoled myself with a yummy sugar-free cupcake. Cut, and spread with mashed banana.

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3 responses to this post.

  1. Posted by Chris on September 18, 2011 at 8:52 pm

    These are bloody good my friend.

    Chris

    Reply

  2. Posted by Christina on October 12, 2011 at 4:30 pm

    I spread the chocolate avocado frosting on these -yum!!! Oh, and as noone here seems to enjoy raisins I replaced them with unsweetened dry papaya, it really worked (lahtough I feared it was giong to ruin them.

    Thank you for both of these recipes 🙂

    Christina

    Reply

  3. Brilliant! 🙂

    Reply

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