These Easy Banana Bread muffins are full of nutrients, sweetened with dates, and can be made ahead for breakfast and snacks all week long!
The holiday season has come and gone so quickly this year, I can’t believe it. I love everything about Christmas time, but I have to admit that I am ready to take the decorations down and hop into this new year. This year will be a big one for me… my bachelorette party, my shower, the start of my dietetic internship, and most importantly our wedding!! It was hard not to feel overwhelmed, in a good way, when the year turned 2017.
Enough about myself, I know a lot of people are ready for a reset at the beginning of a new year. New year, new goals, new routines. I know a goal of many people is to improve their health and eating habits. I believe that health is a lifestyle choice, and there are many things you can do to improve your well being. One of my favorites? Planning. Plan out your week including meals, workouts, work, and even relaxation time. This will keep you on track, and much less stressed out throughout the week.
Where do these banana bread muffins fit in, you ask? They are seriously so easy to make, full of nutrition, and can be made on Sunday for breakfast and snacks throughout the week. Not only that, but they are sweetened with dates. No sugar, but perfectly sweet (Except in the optional dark chocolate chips, which I highly suggest you do not make optional).
- 1 cup whole wheat or teff flour
- 1 cup rolled oats
- 3 bananas
- 2 eggs
- 5 whole dates, pitted
- 1 tsp baking soda
- 1 tsp vanilla extract
- 1 tsp cinnamon
- Pinch of salt
- Optional- dark chocolate chips for topping
- Preheat the oven to 350 degrees.
- Add all ingredients to a food processor or blender and blend until smooth.
- Pour into a greased muffin tin (top with dark chocolate chips) and bake for 10-12 minutes.