Diana is an AVID breakfast lover and I like to make sure my visitors are happy! These muffins were born after wanting “something healthy” after a real bender of consuming everything in sight in Chicago.We ate multiple feasts; after steak sandwiches and cheese and wine “picnics,” we definitely needed to lighten up the morning-after meal.
The best part of these muffins is that they’re incredibly filling so you don’t need a second breakfast 15 minutes after having your first “healthy breakfast” of a 4-ounce yogurt parfait. We’re hungry most of the time so that’s a great start for us. Also, they are absolutely delicious! No lie. You get a natural nuttiness from the whole wheat, flax and of course, pecans which is balanced with some rich, natural sweetness from the (preferably overripe and ugly) banana and dates. Off the record, we encourage you to double the amount of topping – the crumbly stuff on top is kind of amazing. Diana and I like to cut them in half, toast them and slather them with delicious French butter and sea salt — our version of a healthy breakfast!
- ¾ cup light brown sugar
- ¼ cup + 2 tablespoons coconut oil
- 1 large egg
- 1 ¼ cup greek yogurt
- 1 cup mashed banana, about 3 bananas
- 1 ½ cup chopped dates, about 8 to 10 ounces whole Medjool dates
- 1 ½ cup King Arthur Flour white whole wheat flour
- 1 cup quick-cooking oats
- 3 tablespoons ground flax seeds
- 2 tablespoons baking soda
- 1 teaspoon kosher salt
- ¼ cup chopped pecans
- 2 tablespoons coconut oil
- 2 tablespoons King Arthur Flour white whole wheat flour
- 2 tablespoon light brown sugar
- 2 tablespoons quick-cooking oats
- 1 tablespoon ground flax seeds
- 1 tablespoon chopped pecans
- Preheat oven to 350°F.
- In a large bowl, use a fork to blend sugar and coconut oil. Add egg, greek yogurt and banana stirring until well combined. Fold in chopped dates.
- In a separate bowl, stir together flour, oats, flax, baking soda, salt and pecans. Fold dry ingredients into wet, stopping when most of the flour mixture disappears. Be careful not to overmix.
- In a small bowl, combine all topping ingredients.
- Fill 20-24 cupcake liners ⅔ of the way full. Sprinkle topping mixture over top and bake for 18-20 minutes.
- These can be eaten immediately, frozen in an air-tight bag for future use, or stored in an air-tight container for 3-4 days at room temperature.
