These wholesome banana date muffins are sweetened only with ripe bananas and dates, so they're full of natural sweetness and fiber without any added sugar. Plus, with fewer than 10 simple ingredients, they come together super quickly.
Quick overview
✅ Naturally sweetened with bananas + dates
✅ No refined sugar or butter (less saturated fat!)
✅ Just 8 simple, wholefood ingredients
✅ Kid- and toddler-friendly
✅ Freezer-friendly and great for on-the-go
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If you've been here a while, you'll know I love using dates as a natural sweetener (just like in my Carrot Date Cake, Banana Date Smoothie, Chocolate Date Cake or my Peanut Butter Date Balls). And these healthy banana muffins are yet another delicious addition to that little date-sweetened collection.
It's such a simple way to cut back on refined sugar without sacrificing flavor. Plus, dates aren't just sweet- they're packed with fiber, potassium, magnesium, and natural antioxidants, which makes them a more nourishing choice than regular sugar.
In our family, these muffins are a go-to breakfast for busy mornings. They are also great for little ones too- especially if you're avoiding added sugars for babies or toddlers. And you can leave out the nuts to keep them totally kid-friendly.
Ingredients & substitution notes
- Flour: I used white, all-purpose flour. Whole wheat flour works too but may make the muffins a bit drier- add a splash more milk if needed.
- Dates: I used Deglet Noor dates, but Medjool dates would also work- just stick to the weight measurement. Medjool dates are sweeter with a more caramel-like flavor, but often more expensive.
- Oil: I used rapeseed oil, but any vegetable oil such as avocado, or sunflower or even olive oil would work. Coconut oil is fine too, though it's higher in saturated fat.
- Milk: Any unsweetened plant milk works- I used oat milk in this batch. You could also use whole milk.
- Bananas: Use overripe bananas for the best sweetness and texture.
- Optional Add-ins: Chopped walnuts or dark chocolate chips are great if you want a little extra crunch or indulgence.
See recipe card for quantities.
Step-by-step photo instructions
Step 1: In a blender, blitz together the eggs, oil, and plant milk until combined.
Step 2: Add the drained dates and blend again until you get a smooth, thick paste. If you're using a high-speed blender, you might need a tamper-otherwise, an immersion blender works too, though high-speed gives the smoothest result.
Step 3: In a separate bowl, whisk together the dry ingredients. Pour in the blended date mixture and gently fold everything together with a spatula- don't overmix. Fold in any additional add-ins like walnuts.
Step 4: Scoop the mixture into a muffin tray lined with paper liners, filling each one about ¾ full and bake. bake. Let muffins cool in the tin for 5-10 minutes before transferring to a rack.
My go-to tips
- Use a high-speed blender with a tamper to get a smooth date paste.
- Portion the batter with a cookie scoop for evenly sized muffins that bake at the same rate (plus- less mess!).
- Use very ripe bananas- the spottier, the better. They add natural sweetness and moisture.
- Let muffins cool in the tin for 5- 10 minutes before transferring to a rack. This helps them firm up and release cleanly from the liners.
Variations
- Gluten-Free: I haven't tried making them gluten-free but I would think that you could use a 1:1 gluten-free flour blend like Bob's Red Mill.
- Nut-Free: Just skip the walnuts. For a bit of crunch, sunflower seeds are a great alternative.
- Dairy-Free: Naturally dairy-free as written- I used oat milk, but any plant milk works.
- Vegan: To make it egg-free, increase the oil to ½ cup and use ¾ cup plant milk instead of ¼.
- Adjust sweetness: These muffins are lightly sweetened with dates and bananas, but if you prefer them sweeter, feel free to add 2-3 tablespoons of brown sugar to the blender or stir in some chocolate chips. You can also chop up a few extra dates and fold them into the batter for added sweetness and chewy little bites throughout.
Optional add-ins
- Dark chocolate chips- my favorite add-in! Not refined sugar-free anymore, but perfect for a slightly indulgent twist
- Extra dates: I added some chopped dates on top but you can also fold some in, in addition to the blended ones for little sweet bites throughout the muffin.
- Shredded coconut- pairs well with coconut oil (if using). Sprinkle a few on top.
- Cinnamon or pumpkin spice- add a tsp for some warm, cozy flavors
- Blueberries - fresh or frozen (just fold in gently!)
- Pumpkin seeds or sunflower seeds- for extra crunch and minerals
Serving ideas
These are some of my favorite drinks to have with these muffins:
Storage
- To store: Keep muffins in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days.
- To freeze: Let muffins cool completely, then freeze in a single layer or in a freezer bag for up to 3 months.
FAQ
I used Deglet Noor dates, but Medjool dates would also work- just stick to the weight measurement. Medjool dates are sweeter with a more caramel-like flavor, but often more expensive.
I'm afraid not. You'll either need a high speed blender (best results) or a stick blender.
I think so, yes. The bananas and dates add plenty of natural sweetness, especially if your bananas are nice and ripe. If you're craving more of a treat-style muffin, you can always fold in a few dark chocolate chips or an tablespoon of sugar.
Related recipes
Looking for more muffin recipes? Try these:
📖 Recipe
Banana Date Muffins
Equipment
- 1 blender (preferably high speed or immersion)
- 1 muffin tin + liners
- 1 mixing bowl + spatula
Ingredients
Dry ingredients
- 1 ¼ cup (190 g) white, all-purpose flour
- 2 teaspoon baking powder
- ⅛ teaspoon salt
Wet ingredients
- 2 eggs *see notes for a vegan version
- ⅓ cup (75 g) vegetable oil *I used rapeseed
- ¼ cup (60 g) milk of choice *I used oat milk
- ¾ cup (215 g) mashed banana
Other
- 1 heaped cup (8 oz) (225 g) dates (+ more as topping) *see notes
- handful of chopped walnuts
Instructions
- Soak the dates. Start by placing your pitted dates in a bowl and cover them with the boiling water. Let them soak for about 10 minutes to soften up.1 heaped cup (8 oz) dates (+ more as topping)
- Make the date paste. In a (high speed) blender, quickly blitz together the eggs, oil, and milk just until combined. Then add your soaked dates (drained!) and blend everything into a smooth, sweet paste. If the paste is too thick you might need to use a tamper to push it down towards the blades or add a tiny bit of milk (1 tablespoon at a time).2 eggs, ⅓ cup vegetable oil, ¼ cup milk of choice
- Mix the dry ingredients. In a large bowl, whisk together the flour, baking powder, and salt.1 ¼ cup white, all-purpose flour, 2 teaspoon baking powder, ⅛ teaspoon salt
- Mash the bananas. In a separate bowl, mash your ripe bananas with a fork until mostly smooth with just a few chunks left.
- Combine wet and dry. Now add the banana mash and date paste into the bowl with the dry ingredients. Gently fold everything together until just combined- don't overmix!
- Add extras (optional). If you're adding walnuts (I highly recommend it) or chocolate chips, fold them in now. I also added some chopped dates as a topping.
- Bake. Spoon the batter into a lined muffin tin (fill each cup about ¾ full). Bake at 330℉ (165°C) for around 22-25 minutes, or until golden and a toothpick comes out clean. Let sit in the tin for about 10 minutes, then transfer muffins to a wire rack and let cool completely.
Video
Notes
- Dates: You can use either Deglet Noor or Medjool dates- just make sure to stick to 8 oz either way; Medjool are naturally sweeter and a bit softer but usually also more expensive.
- Oil: I used rapeseed oil, but any mild vegetable oil like sunflower or avocado works just as well- olive oil is also an option, though it does add a more distinct flavour.
- Ripe bananas: For optimal sweetness, make sure to use ripe bananas with plenty of brown spots.
- Gluten-Free: I haven't tried making them gluten-free but I would think that you could use a 1:1 gluten-free flour blend like Bob's Red Mill.
- Vegan: To make it vegan, increase the oil to ½ cup and use ¾ cup plant milk instead of ¼. Omit the eggs.
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