Banana Date Muffins
Banana Date Muffins are whole wheat, vegan, and free from added sugar. They are sweetened entirely from whole, fresh fruit and have plenty of cinnamon. These delicious muffins are the perfect healthy treat to enjoy with a hot cup of coffee or tea.
What do I need to make Banana Date Muffins?
Banana Date Muffins are super simple require minimal ingredients. Here’s what you’ll need:
- Overripe bananas
- Coconut oil
- Ground flax seed
- Cinnamon extract
- Ground cinnamon
- Baking soda
- Celtic sea salt
- Whole wheat pastry flour
- Joolie’s Medjool Dates
Do I need any special equipment?
Nope! All you need is a muffin pan and any size will work. I usually use a 12 count pan, but jumbo or mini pans can be used as well (although it will affect baking time). Other than that, you only need basic utensils to make Banana Date Muffins!
That being said, if you’re looking to get the perfect top on your muffins, I recommend using a crown pan. The shape of the wells allows the muffins to bake with little bottoms and big, fluffy tops.
Medjool dates are one of my favorite fruits. They have a rich, caramelly sweetness and can honestly be dessert all on their own. I love using them in recipes because I can scale the added sugar way back. In fact, these muffins don’t call for any added sugar–bananas and dates are plenty sweet already.
I always use Joolies dates. They’re certified organic and glyphosate residue free. (Glyphosate is the extremely toxic active ingredient in weed and pest killers.) Joolies also offers a line of “Ugglies” that are less cosmetically appealing, but still juicy and delicious. It’s a great way to get amazing, organic Medjool dates at a better price.
Whichever brand of dates you choose, make sure they are Medjool dates. There is another variety called Deglet Noor, but they are smaller and not nearly as sweet. Medjool is the standard baking date.
How to I make Banana Date Muffins?
Start by preheating the oven to 425°. Line a muffin pan with 12 parchment liners or grease each well with coconut oil. In a large bowl, whisk the mashed banana and coconut oil. Then use a small bowl to whisk the flax seed and boiling water. Let stand for five minutes to make an egg substitute.
Pour the flax mixture along with the cinnamon extract into the large bowl and whisk all the wet ingredients together. Finally, add the cinnamon, baking soda, salt, and flour. Mix until just combined, being sure not to over mix.
Gently fold the chopped dates into the batter. Then, scoop the batter into the muffin cups, making each one about ⅔ full. Bake for about 6 minutes before reducing the oven temperature to 400°F.
Bake for another 10-15 minutes or until a toothpick inserted in the center comes out clean and the tops are golden brown. Let rest in muffin tin for 5 minutes before turning out onto a cooling rack.
I hope you enjoy these Banana Date Muffins! Be sure to leave a rating below and let me know what you think in the comments. I’d love to see your creations, so tag @roots_and_rosemary on Instagram with any photos of your muffins. Happy baking!
More Recipes to Try
- Vegan Blueberry Banana Muffins
- Vegan Banana Nut Bread
- Spiced Banana Rum Cookies
- Spiced Rum Banana Muffins
- Banana Chocolate Chip Cake
- Vegan Tahini Banana Muffins
- Chocolate Banana Rye Muffins
- Mini Banana Bundt Cakes
Banana Date Muffins
- Preheat oven to 425°. Line a muffin pan with 12 parchment liners or grease each well with coconut oil.
- Use a small bowl to whisk the flax seed and boiling water. Let stand for five minutes to make an egg substitute.
- In a large bowl, whisk the mashed banana and coconut oil, flax mixture, and cinnamon extract.
- Then add the cinnamon, baking soda, salt, and flour. Mix until just combined, being sure not to over mix.
- Gently fold the chopped dates into the batter.
- Scoop the batter into the muffin pan, filling each space ⅔ full.
- Bake for about 6 minutes. Then reduce oven temperature to 400°F.
- Bake for another 10-15 minutes or until a toothpick inserted in the centre comes out clean and the tops are golden brown.
- Let rest in the muffin pan for 5 minutes before transferring the muffins to a cooling rack. Enjoy!