Why You’ll Love This Recipe
These muffins are everything you want in a quick homemade bake—soft, flavorful, and made with simple, nourishing ingredients. The bananas provide moisture and natural sweetness, while the dates add chewiness and richness without refined sugar. They’re freezer-friendly, easy to prepare, and make a healthy option for both kids and adults. Whether enjoyed fresh out of the oven or packed in a lunchbox, they deliver delicious results every time.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
ripe bananas
chopped dates (pitted)
eggs
all-purpose flour (or whole wheat flour)
baking soda
baking powder
salt
cinnamon
melted coconut oil or butter
vanilla extract
milk (dairy or non-dairy)
optional: chopped nuts, chocolate chips, oats for topping
Directions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
- In a large mixing bowl, mash the ripe bananas until smooth.
- Add the eggs, melted coconut oil or butter, milk, and vanilla extract. Mix well.
- In a separate bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients, stirring just until combined.
- Fold in the chopped dates and any optional add-ins like nuts or chocolate chips.
- Divide the batter evenly among the muffin cups, filling about 3/4 full.
- Sprinkle oats or extra dates on top if desired.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Servings and timing
This recipe makes 12 standard-size muffins.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Variations
- Vegan option: Replace eggs with flax eggs and use plant-based milk and oil.
- Gluten-free: Use a 1:1 gluten-free flour blend.
- Add texture: Stir in chopped walnuts, pecans, or sunflower seeds.
- Spice it up: Add a pinch of nutmeg, ginger, or cardamom for extra warmth.
- Naturally sweetened: You can skip additional sweeteners since bananas and dates are naturally sweet.
Storage/Reheating
Store muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
To reheat, microwave for 15–20 seconds or warm in a 300°F oven for 5–7 minutes.
Freeze muffins in a sealed bag or container for up to 2 months. Thaw at room temperature or reheat directly from frozen.
FAQs
Can I use Medjool dates?
Yes, Medjool dates are soft and naturally sweet—perfect for this recipe. Just be sure to remove the pits and chop them finely.
Do I need to soak the dates first?
If your dates are very dry, soaking them in warm water for 5–10 minutes can help soften them.
Can I use frozen bananas?
Yes, thaw them first and drain off excess liquid before mashing and adding to the batter.
Can I add sweetener?
The muffins are naturally sweet from bananas and dates, but you can add a tablespoon of honey or maple syrup if desired.
Are these muffins healthy?
Yes, they’re made with whole ingredients, natural sweetness, and can be adjusted for various dietary needs.
How do I make them more moist?
Make sure your bananas are very ripe and avoid overbaking. You can also add a spoonful of yogurt to the batter.
Can I use whole wheat flour?
Yes, but the texture will be slightly denser. You can use half all-purpose and half whole wheat for a balance.
Can I use oil instead of butter?
Yes, melted coconut oil, olive oil, or vegetable oil all work well in this recipe.
Can I make mini muffins?
Yes, reduce the baking time to 10–12 minutes and check with a toothpick for doneness.
What can I serve these with?
They’re great on their own or with a spread of nut butter, yogurt, or a drizzle of honey.
Conclusion
The Banana Date Muffins are soft, naturally sweet, and full of flavor—perfect for a quick breakfast, wholesome snack, or guilt-free treat. With just one bowl and simple ingredients, they come together easily and make a nutritious addition to your baking rotation. Try them once, and they’re sure to become a favorite in your kitchen.
PrintThe Banana Date Muffins
The Banana Date Muffins are moist, naturally sweetened muffins made with ripe bananas and chopped dates. They’re wholesome, flavorful, and perfect for breakfast, snacking, or dessert.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 3 ripe bananas, mashed
- 1/2 cup chopped pitted dates
- 2 large eggs
- 1 1/2 cups all-purpose flour (or whole wheat flour)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/3 cup melted coconut oil or butter
- 1 teaspoon vanilla extract
- 1/4 cup milk (dairy or non-dairy)
- Optional: 1/3 cup chopped nuts, chocolate chips, or oats for topping
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
- In a large mixing bowl, mash the bananas until smooth.
- Add eggs, melted coconut oil or butter, milk, and vanilla extract. Mix well.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- Gradually stir the dry ingredients into the wet mixture just until combined.
- Fold in the chopped dates and any optional add-ins like nuts or chocolate chips.
- Divide the batter evenly among 12 muffin cups, filling each about 3/4 full.
- Sprinkle oats or extra dates on top if desired.
- Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- Let muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Use very ripe bananas for the best sweetness and moisture.
- If dates are dry, soak in warm water for 5–10 minutes before chopping.
- Muffins freeze well—wrap tightly and store for up to 2 months.
- Use half whole wheat flour for added fiber and nutrition.
- Add a tablespoon of honey or maple syrup for extra sweetness if desired.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 160mg
- Fat: 7g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
