Sticky date & ricotta banana muffins

Sticky dates meet banana bread in a scrumptious, handy and gut-friendly snack!

These Sticky Date Banana Ricotta Muffins are soft, naturally sweet and beautifully moist, made with local ricotta from the lovely Debbie at the dairy.

Easy to freeze for busy days or when you’re on the go — perfect when you want to kick back and enjoy a guilt-free sweet treat!

Ingredients

• 1 cup organic dates

• ½ cup boiling water

• 1 tsp bicarb soda

• 2–3 ripe bananas

• ¾ cup ricotta

• 2 eggs

• 2–3 tbsp honey or maple syrup

• 1 tsp vanilla

• ¼ cup olive oil

• 1 cup almond flour or organic plain flour
  (plain flour = lighter muffin; almond flour = more fudgy texture)

• ½ tsp baking powder

Optional add-ins:
Coconut flakes, hemp seeds, nuts — or whatever tickles your fancy.

Method

1. Add the dates, boiling water and bicarb soda to a bowl. Allow to soften for 5–10 minutes.

2. In a separate bowl, mash the bananas. Mix in ricotta, eggs, honey/maple syrup, vanilla and olive oil. Whisk until combined.

3. Stir in the softened, mashed dates.

4. Add flour, baking powder and any optional extras. Gently fold into the wet mixture.

5. Spoon batter into lined muffin tins.

6. Bake at 170°C for 20–25 minutes, or until golden and cooked through.