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The Banana Date Muffins

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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.

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

  1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
  2. In a large mixing bowl, mash the bananas until smooth.
  3. Add eggs, melted coconut oil or butter, milk, and vanilla extract. Mix well.
  4. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
  5. Gradually stir the dry ingredients into the wet mixture just until combined.
  6. Fold in the chopped dates and any optional add-ins like nuts or chocolate chips.
  7. Divide the batter evenly among 12 muffin cups, filling each about 3/4 full.
  8. Sprinkle oats or extra dates on top if desired.
  9. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
  10. 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

Find it online: https://thefamilycooking.com/the-banana-date-muffins/