Before I became a mum, I had a vision of my kids eating healthy and having very little processed sugar. The hard part about turning this vision into reality was that I loved sweet treats myself and I wasn’t prepared to give them up. That’s why I started experimenting with sugar-free baking, trying to find a good alternative to processed sugar both for my kids and myself. Most of the recipes I invented didn’t work out – there’s something about sugar that contributes not just to the taste, but also to the texture and without it my cakes, muffins and cookies were coming out too flat, too funny looking or even liquid! Very few of my attempts were successful and here’s one of them.
Makes 12 regular or 24 mini muffins
2 cups of self-raising flour
2 large or 3 medium ripe bananas
200g date, chopped
3 eggs, lightly beaten
3 tbsp vegetable oil
- Preheat the oven to 200 degress Celcius. Grease the muffin tray or line up with muffin cups.
- Sift the flour into a mixing bowl.
- Combine the dates, bananas, milk, vegetable oil and eggs in a blender or food processor.
- Stir the liquid mixture into the flour.
- Spoon the batter into the muffin tray and bake for 20-25 minutes or until golden brown.
- Remove the muffins from the tray immediately and allow to cool on a wire cooling rack.
My vision of sugar-free children crumbled as soon as my kids started getting invited to birthday parties. They couldn’t resist the temptation of lollies, cakes and ice creams. We still try to eat as healthy as we can at home and we still make these muffins (they are a perfect lunch box treat). I hope you enjoy them, too.
Image by webvilla via pixabay.com
By Tatiana Apostolova