Banana & Date Muffins with Cream Cheese, Oats & Hemp Hearts
The other day, Gretchen gave me some bananas she felt were over-ripe. She tends to give me bananas that are starting to get spots, because I like them a bit sweeter. These, though, were getting to be a bit too spotted for me, but I figured I’d eat them before they went brown. Well, that didn’t happen, so I decided I’d make Banana Muffins out of them, but healthier ones, so I found a few recipes and from them, I created this one. They’re pretty Fab, if I do say so myself 🙂Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8×4-inch loaf pans or two regular muffin pans. Cream the margarine and cream cheese together. Gradually add the sugar, and continue beating until light and fluffy. Crack eggs into a bowl, remove any shells, then add to mixer one at a time, beating well after each addition. Stir in the bananas, dates and vanilla. Sift together the flour, baking powder, baking soda 1 1/2 tsp cinnamon & nutmeg, then add to mixer slowly, followed by the 2/3 of the nuts. Mix until batter is just moist. In a small bowl, mix remaining nuts & cinnamon with 2 tablespoons brown sugar Divide half the batter between the two prepared loaf pans or spoon into muffin pans so each is about 2/3 filled. Sprinkle nut mixture over the batter in the pans.