These banana date muffins are so good that I think I'm going to need to buy a 24-cup muffin pan-our family simply cannot make them fast enough! These muffins have the perfect balance of natural sweetness from ripe bananas and sweet dates, combined with a soft, moist texture. Plus, they pack extra fiber from flaxseed and contain no refined sugars, making them a healthy banana muffin option you'll feel great about.
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Ingredient Notes
Bananas- Using 2 cups (about 3-4) of overripe bananas, mashed, is key. The riper the bananas, the sweeter and more flavorful these muffins become.
Medjool Dates- These muffins use 1 cup of Medjool dates, pitted and chopped, as a natural sweetener. They bring deep caramel-like flavor without the need for traditional sugars like brown sugar or refined white sugar. If your dates feel a little dry, soak them in hot water for 5 minutes to plump them up before chopping.
Flaxseed Meal- Both 1 tablespoon of ground flaxseed (to make a flax egg) and ¼ cup of flaxseed meal are used in this recipe. These boost the muffins with soluble fiber and heart-healthy fatty acids while keeping them soft and tender.
Coconut Oil- Instead of butter, ⅓ cup of coconut oil, melted, adds moisture and richness while keeping these muffins dairy-free.
Flour Choices- This recipe calls for 1 ½ cups all-purpose flour, but you can swap in whole grain flour or even almond flour for a more nutrient-dense option.
How to Make Banana Date Muffins
Preheat your oven to 425°F (218°C). Line a standard 12-cup muffin tin with parchment muffin liners or grease each well with coconut oil.
In a small medium-sized bowl, whisk together 1 tablespoon ground flaxseed and 2 tablespoons boiling water. Let this sit for 5 minutes-it will form a gel-like consistency that works as an egg replacer.
In a large mixing bowl, combine 2 cups mashed banana, ⅓ cup melted coconut oil, and the flax mixture. Stir well to incorporate.
Sprinkle in 1 ½ teaspoons cinnamon, 1 teaspoon baking soda, and 1 teaspoon sea salt. Mix until evenly distributed.
Gently fold in 1 ½ cups all-purpose flour and ¼ cup flaxseed meal. Be careful not to overmix-just stir until no streaks of dry ingredients remain.
Toss 1 cup chopped Medjool dates. Spoon the batter into the muffin cups, filling each about ⅔ full. If you like, sprinkle pumpkin seeds or chia seeds on top of each muffin for extra crunch and nutrition.
Place the muffin tray in the preheated oven and bake for 6 minutes at 425°F (218°C). Without opening the oven, reduce the temperature to 400°F (204°C) and bake for another 10-15 minutes until the muffins turn golden brown and a toothpick inserted in the center comes out clean.
Let the muffins cool in the muffin pan for 5 minutes, then transfer them to a cooling rack to cool completely.
If you love using natural sweeteners and wholesome ingredients, you should also try my Apricot Almond Snack Bars for a quick energy boost. For another fiber-rich treat that balances sweet and savory, these Jalapeno Lime Shortbread Cookies are a fan favorite!
How to Serve
- Warm, with a drizzle of nut butter
- Sliced and spread with almond butter
- As a perfect healthy breakfast alongside a smoothie
- Packed into a ziplock bag for an on-the-go snack
Tips, Tricks, and Alterations
- Add-ins: Swap out the dates for chocolate chips or chopped nuts like walnuts or pecans to make banana-walnut-date muffins.
- Storage: Store muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.
- Freezing: These muffins freeze well! Store them in a ziplock bag and freeze for up to 3 months.
Looking for more ways to enjoy seasonal fruit and wholesome bakes? My Rustic Peach Tart is an elegant yet simple dessert, or you can try this Orange Cranberry and Pistachio Shortbread for a crunchy, flavorful snack.
If you've tried this Banana Date Muffins recipe or any other recipe on Balancing Bowls, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, and Pinterest to see more tasty meals and anything else I'm up to.
Recipe
Banana Date Muffins
Ingredients
- 1 tablespoon flaxseed meal (for flax list)
- 2 tablespoons boiling water
- 3 cups bananas about 3-4 overripe, mashed
- ⅓ cup coconut oil melted
- 1 ½ teaspoons cinnamon
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1 ½ cups all-purpose flour
- ¼ cup flaxseed meal
- 1 cup Medjool dates pitted and chopped
Instructions
- Preheat oven to 425°F (218°C). Line a 12-cup muffin tin with paper liners or grease with coconut oil.
- In a medium-sized bowl, mix 1 tablespoon ground flaxseed with 2 tablespoons boiling water. Let sit for 5 minutes.1 tablespoon flaxseed meal (for flax list), 2 tablespoons boiling water
- In a large mixing bowl, whisk together 3 cups mashed bananas, ⅓ cup melted coconut oil, and the flax mixture.3 cups bananas, ⅓ cup coconut oil
- Add 1 ½ teaspoons cinnamon, 1 teaspoon baking soda, and 1 teaspoon sea salt. Stir to combine.1 ½ teaspoons cinnamon, 1 teaspoon baking soda, 1 teaspoon sea salt
- Gently fold in 1 ½ cups all-purpose flour and ¼ cup flaxseed meal, mixing until just combined.1 ½ cups all-purpose flour, ¼ cup flaxseed meal
- Fold in 1 cup chopped Medjool dates.1 cup Medjool dates
- Spoon the batter into muffin tins, filling each about ⅔ full.
- Bake for 6 minutes at 425°F (218°C). Reduce the temperature to 400°F (204°C) and bake for another 10-15 minutes until golden brown.
- Cool in the muffin pan for 5 minutes, then transfer to a cooling rack.
Nutrition
Did you make this recipe? Let me know!