The Banana Date Muffins 

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.

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.

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.

Recipe

Banana Date Muffins

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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Ingredients

  

• 1 tablespoon flaxseed meal (for flax list)
• 2 tablespoons boiling water
• 3 cups about 3-4 overripe bananas, 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.
• In a large mixing bowl, whisk together 3 cups mashed bananas, ⅓ cup melted coconut oil, and the flax mixture.
• Add 1 ½ teaspoons cinnamon, 1 teaspoon baking soda, and 1 teaspoon sea salt. Stir to combine.
• Gently fold in 1 ½ cups all-purpose flour and ¼ cup flaxseed meal, mixing until just combined.
• Fold in 1 cup chopped 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.