Sweetened with ripe bananas and date sugar, these muffins are gently sweet without any added sugar
Ripe banana is one of my go-to ingredients for adding sweetness more healthfully. I add slices of it in peanut butter sandwiches instead of jelly, mash it into pancake or waffle batter, and blend frozen chunks of it into smoothies — no additional sweetener needed. I typically buy a couple of bunches at a time, let them get very ripe with plenty of brown spots, then peel them, break them into chunks and freeze them so I always have some on hand.
They can be made with either date sugar, which is made of ground, dried dates, a whole-fruit sweetener that imparts a more subtle sweetness, or regular light brown sugar which yields a more traditional, but still gentle, level of sweetness. Instead of pecans, you can use walnuts, chopped almonds, hazelnuts or sunflower or pumpkin seeds. The cow’s milk can be replaced with plant-based milk of your choice.
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