Banana Date Muffins & Spread [GF & SF]
Date Spread - Better than Jam
Apple Cider Vinegar
Dates
Pulse until thick
Muffins
Yields 12 Muffins
130 g | .75 c Dates
6 Very Ripe Bananas
140 g | .5 c + 2 Tbs Unsalted Butter
2 Eggs
3 Whole Star Anise
2 g | .75 tsp Cardamom
280 g | 2 c Gluten Free Flour
11 g | 2.5 tsp Baking Powder
6 g | 1.25 tsp Baking Soda
3 g | .5 tsp Salt
1) Preheat Oven to 400℉ and spray a 12 ct. muffin tin
2) Microwave bananas for about 4 minutes covered until soft.
3) Strain banana liquid into a small pot; this should yield about 1 cup of liquid. Set the Bananas aside.
4) Add whole star anise to the liquid and reduce banana liquid down to about 1/2 a cup.
5) Remove the star anise from the reduction and discard.
6) In a separate pot Boil enough water to cover dates. Remove from heat and let dates soak for 25 minutes.
7) In a food processor, pulse strained banana until pulpy.
8) Pulse in one at a time, eggs, then butter, then the banana liquid reduction.
9) Finally add the soaked dates and quickly pulse until the mixture is course.
10) In another bowl, whisk together dry ingredients. Fold into the final mixture.
11) Portion the final mixture into the muffin tin.
12) Bake until slightly golden and springy, about 18 minutes.
