Member recipe

Banana Carrot and Date Muffins

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Cooking time

Prep: 20 minutes Cook: 20 minutes 5 minutes cooling time

Skill level



12-16 muffins

The banana makes these muffins delicious and moist, the carrots are wholesome and the dates perfectly sweet. They freeze well and are best kept in the fridge.

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  • 2 cups flour
  • 1 teaspoon baking powder
  • 2 teaspoons baking soda
  • 1 cup bran flakes
  • ½ cup brown sugar
  • ½ teaspoon salt
  • 1 cup milk
  • 1 egg
  • 1 teaspoon vanilla essence
  • 1 cup banana, mashed
  • 1 cup carrot, grated
  • 1 cup pitted dates, finely chopped or mashed
  • 125 grams butter, melted


  1. In a large bowl, sift the flour, baking powder and baking soda. Stir through the brown sugar, salt and bran flakes then make a well in the centre.

  2. Finely chop or mash the dates. To mash the dates, place in a small saucepan with 1/4 cup of water. Bring the water to the boil then cook for 3-4 minutes, until they are soft and can be mashed easily with a fork.

  3. Mix together the milk, egg, vanilla essence and mashed banana. Add to dry ingredients, with the dates, grated carrot and melted butter then stir until just combined.

  4. Line a muffin tray with muffin cases and divide mixture evenly. Makes 12-16 muffins.

  5. Bake at 220ºc for 18-20 minutes until golden. Remove from oven and leave in the muffin tray for a further 5 mintues then cool on a wire rack.

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