What do you do with a bunch of over ripened bananas? There are actually various options. Any sweet or bread that you choose to make with bananas is much better off with the flavor, sweetness, and intensity that very ripe bananas provide. I used mine to make a heartwarming batch of date, banana, and wheat bran muffins. And the result was quite delightful. I say “was,” because they really didn’t last very long… even in our modest household of two.

These wheat bran muffins are delicious, chunky, flavorful, wholesome, and a rich source of fiber and other essential nutrients. In terms of flavor, the combination of dates, bananas, and orange zest is rather heavenly. And I don’t think it’s necessary to further rave about how good dates are for you. I can think of a hundred ways to use them from the top of my head. In this recipe, I use them in the muffins themselves and in a jam-like frosting or what I like to call (dulce de date), which I make solely by pureeing dates with cinnamon and bit of water. The easiest “frosting” you will ever make… and the healthiest one at that. Serve these with tea and slathered in melting butter for a treat.

If you give this recipe a try, do let me know how you liked it in the comments section below or tag your photo using the hashtag #hanadykitchen on Instagram. We love hearing your feedback! Enjoy!

INGREDIENTS/ MAKES 16-18 MUFFINS

4 tablespoons butter, melted
2/3 cups (125 gr.) dark brown sugar
4 tablespoons unsulphured molasses
2 large eggs, room temperature
1/2 cup (125 gr.) plain yogurt
finely grated zest of 1/2 orange
1 teaspoon vanilla extract
3/4 cups (25 gr.) wheat bran
2 mashed bananas
1 cup (120 gr.) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
4 dates, pits removed, chopped
1 banana, diced

METHOD

1. Preheat your oven to 180 C (350 F) and line cupcake pans with paper liners (or grease them.) As this is a recipe for small muffins, I use cupcake pans.

2. Cream together butter, sugar, and molasses for a few minutes until dark and smooth. Whisk in the eggs, yogurt, orange zest, and vanilla until well combined. With a baking paddle or wooden spoon, stir in the wheat bran and mashed bananas.

3. Sift the flour, baking powder, and baking soda in a separate bowl and whisk together. Fold the flour mixture into the wet batter until well combined and stir in the date and banana pieces.

4. Fill the cupcake liners to the top and bake for 16-18 minutes or until a toothpick inserted into the middle comes out clean.

DATE FROSTING

For the date frosting, pulse 8 pitted and chopped Medjoul dates in a food processor with 1/2 teaspoon ground cinnamon, 1/8 teaspoon ground nutmeg, and 3 tablespoons water. Stream additional water into the food processor until you get a light and creamy consistency.