new 069


  • vegetable oil cooking spray for oiling
  • 1 1/2 cups all purpose flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 tsp allspice
  • 5 tbsp superfine sugar
  • 2 large egg whites
  • 2 rice bananas, sliced
  • 3/8 cup no-soak dried dates, pitted and chopped
  • 4 tbsp skim milk
  • 5 tbsp maple syrup


  1. Preheat the oven to 400’f/200’c , spray a 1-2 cup muffin pan with vegetable oil cooking spray, or line it with 12 muffin paper liners. Sift the flour, baking powder, salt, and allspice into a mixing bowl. Add the superfine sugar and mix together.
  2. In a separate bowl, whisk the egg whites together, mash the sliced bananas in a separate bowl, then add them to the egg whites. Add the dates, then pour in the skim milk and maple syrup and stir together gently to mix.
  3. add the banana and date mixture to the flour mixture and then gently stir together until just combines. Do not over stir the batter, it is for it to be a little lumpy.
  4. Divide the muffin batter evenly between the 12 cups in the muffin pan or the paper liners (they should be about two-thirds full) transfer to the oven and bake for 25 minutes or until risen and golden.
  5. Remove the muffins from the oven and serve warm, or place them on a cooling rack and let cool.