Time: 30 min.
Complexity: easily
Quantity: 24 cupcakes

Bake muffins without added sugar, which are already quite sweet and dessert-like. Bananas, dates, and raisins add a natural sweetness. Puree the fruit and mix it into the batter along with the other ingredients. Besides sweetness, they also add moisture and, along with the whole-wheat flour, pack in healthy fiber. Top the muffins with neat banana slices.

Ingredients:

• 1 cup raisins
• 2 large pitted dates
• 1 and 3/4 cups whole-wheat pastry flour
• 2 tsp baking powder
• 1 teaspoon ground cinnamon
• 0.5 tsp fine salt
• 110 g butter, room temperature
• 1 large egg + 1 large yolk
• 1 tsp vanilla extract
• 0.5 tsp orange zest
• 0.5 cups of milk
• 2 small ripe bananas, half of one banana cut into 24 thin slices, and the remaining one and a half bananas cut into small pieces
• Special equipment: tin for 24 mini muffins

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

confectionery flour, eggs, milk, dates, raisin, bananas, Orange zest, cinnamon

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Preparation:

Step 1
• Preheat oven to 350°F (175°C) and spray a baking sheet with cooking spray.
Step 2
• Place the raisins and dates in a bowl and cover with very hot water. Let sit until the dried fruit plumps up and becomes soft, about 25 minutes. Drain and then puree in a food processor until smooth, scraping down the sides of the bowl.
Step 3
• In a medium bowl, combine the flour, baking powder, cinnamon, and salt. In a large bowl, beat the butter with an electric mixer on medium-high speed until smooth. Add the raisin and date puree and beat until smooth. Add the egg and egg yolk, vanilla, and orange zest and beat until combined.
Step 4
• Reduce mixer speed to medium-low and add half the flour mixture, then all the milk, then the other half of the flour mixture, stopping the mixer as needed to scrape down the sides of the bowl (it's okay if there are a few lumps in the dough). Fold in the banana pieces.
Step 5
• Divide the batter evenly among the cupcake liners. Wet your hands and smooth the tops of each portion of batter. Top each cupcake with a banana slice. Bake until the cupcakes are golden brown and spring back when lightly pressed, about 18 minutes. Cool in the pan for a few minutes, then transfer to a wire rack and cool completely. Store at room temperature in an airtight container for up to 3 days..

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