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Banana and Date Muffins

OMG. Banana and Date Muffins – my new favorite breakfast/snack/healthy-ish dessert. Ultra moist, fluffy, great flavors, and the perfect combination of bananas and dates.

Say hello to banana bread’s super cool cousin, who is about to take us on a whole new level of YUM.

Banana and Date Muffins

I wanted to create a breakfast item or snack that we can grab and go during busy mornings, but is also super delicious, so you actually LOVE your breakfast.

I mean, who can relate to dreading breakfast and eating breakfast just because we have to. I KNOW I CAN.

Well, make this the night before and say goodbye to dreading the most important meal of the day! 😉

Love breakfast muffins and breads? Check out my Strawberry Banana Bread and Pumpkin Banana Muffin recipes as well!


Here’s what you need to make these delicious Banana Date Muffins!

  • Banana – use over ripped bananas
  • Dates – if you are lazy like me, pitted dates are the easiest because the pits are already removed!
  • Coconut oil
  • Egg
  • Sugar
  • Vanilla Extract
  • All purpose flour
  • Baking soda
  • Salt

One of my favorite things about it is that it uses coconut oil, instead of vegetable oil or butter.

Coconut oil has a subtle sweet “coconut-y” smell and flavor that pairs extremely well with bananas and dates, thus adding a gorgeous dimension of flavor to the muffins. WINNING.

Banana and Date Muffins

How to make Banana Date Muffins

This recipe I am sharing yields about 10-12 muffins, but feel free to double or even triple it.

Because if you have a house full of people, it will be gone before you know it, my friend.

Start with mixing together the wet ingredients – meshed-up very ripe banana (the riper the better!), 1 egg, sugar, vanilla extract, and of course, coconut oil. Whisk or use a spatula to mix well.

Then add the dry ingredients – flour, baking soda and salt. Mix it up again so that everything combines well.

Cut dates into small pieces and add them into the mixture. Mix to combine again.

Banana and Date Muffins dough

Then grab a muffin tin and line with muffin/cupcake paper cups, then fill each cup to about ~2/3 full.

No need to fill it up completely as muffins will rise and expand in the oven.

Banana and Date Muffins

Bake in the oven for 18 minutes at 350 degrees F.

Check for doneness by inserting a toothpick into the center of the muffin. If it comes out clean, muffin is done! If it does not come out clean, bring it back into the oven to cook for another minute or so.

Gently remove muffins from muffin tin and cool on a cooling rack for 10 minutes.

Banana and Date Muffins

These little things are SO GOOD!! I devoured them. Trust me when I say we had A LOT of them prior to that devouring act.

The muffin is moist and melts in your mouth. I adore the banana flavor and love encountering little chunks of bananas that wasn’t completely meshed up in the banana-meshing process.

And those dates. HOW CAN I LOVE THEM MORE. 

They truly are amazing little things to bake – they turn into this gooey, warm, sweet and soft things that are like little surprises in every bite.

Also, not to mention, they are filled with lots of vitamins and minerals that are good for our bodies. Yum AND nutritious.


Banana and Date Muffins

These muffins keep extremely well. I typically don’t put it into the fridge the first day of storing, but do so after that, although they typically do not last that long…

These have made me, and my tastebuds, extremely satisfied. Try it because I think you will love it too!

Other breakfast items you will love

Some of my other all-time favorites are on the blog!

A stack of three Banana and Date Muffins

Banana and Date Muffins

Baked with coconut oil, these ultra moist and super fluffy banana muffins are filled with lots of gooey, warm, sweet dates. 30 minutes from start to finish! So easy and super delicious. The perfect breakfast, snack, healthy-ish dessert!
4.79 from 51 votes
Print Pin
Course: Breakfast
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 10 muffins
Calories: 165kcal
Author: MinShien


  • 2/3 cup very ripe banana 2-3 bananas, mashed
  • 1/4 cup coconut oil
  • 1 egg
  • 1/3 cup sugar
  • 1/2 tsp vanilla extract
  • 1 cup all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup pitted dates chopped


  • Pre-heat oven to 350 degrees F
  • In a medium bowl, mix together wet ingredients – meshed-up very ripe bananas, coconut oil, egg, sugar, and vanilla extract.
  • Add flour, baking soda and salt to the bowl. Mix well.
  • Fold chopped-up dates into the mixture. 
  • Line muffin tin with muffin/cupcake paper cups. Fill 2/3 of each muffin cup with mixture. This recipe yields 10-12 muffins. 
  • Bake muffin for 18 minutes. Insert a toothpick into the middle of one of the muffins. Muffin is done if toothpick comes out clean. If not, bake for another minute or so.
  • Remove muffin from muffin tin and let it cool on cooling rack for 10 minutes.
  • Serve and enjoy!


Calories: 165kcal | Carbohydrates: 27g | Protein: 2g | Fat: 6g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 120mg | Potassium: 132mg | Fiber: 1g | Sugar: 15g | Vitamin A: 47IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg
Did you make this recipe?Take a pic and tag me at @joyous.apron, or hashtag #joyousapron on Instagram!

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4.79 from 51 votes (23 ratings without comment)

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Recipe Rating


  1. Shirley Grace says:

    5 stars
    Your Banana Date Muffins are an instant favorite! I always have over ripe bananas and will make these every two weeks! Switching out the flour with Almond flour for my grandaughter, Shirley will love them!

    1. Joyous Apron says:

      Thank you Shirley! Glad you all liked them!

  2. 5 stars
    I really like the muffins I made using the basics of this recipe. The changes I made:
    – orgran egg replacement instead of egg
    – half a cup of date syrup instead of the dates and sugar
    – a handful of walnuts.

    1. Joyous Apron says:

      Thank you for sharing! I bet it was amazing!!

  3. 5 stars
    Delicious, soft and just the right amount of sweetness. I made it exactly as listed except 18 minutes wasn’t enough so I left them in for another 5 minutes and it was perfect. Thank you!

    1. Joyous Apron says:

      Thank you for sharing, Tiffany! I’m so glad you enjoyed them!

    2. Richard Baum says:

      I agree. They were still watery at 18 minutes! Needs 20-25 minutes for sure!

    3. 4 stars
      Loved it and I also had to bake it an extra 5 minutes. Might bake another batch but with only 2 bananas this time.

  4. Catherine says:

    5 stars
    Great texture. I added cinnamon, cardamom snd nutmeg. Added 2oz by weight chopped pecans. They rise beautifully. I only had 1/2 cup banana and added 1/4 cup applesauce.

    1. Joyous Apron says:

      Sounds delicious! Thank you for sharing!

  5. I know this post is a few years old but wondering, can you freeze them?

    1. Joyous Apron says:

      Yes you can! 🙂

  6. 5 stars
    Omg delicious I added chocolate chips and let my dates soak in hot water so they would be easier to cut.

    1. Joyous Apron says:

      Ohh! I bet chocolate chips are such a delicious add! YUM!

  7. Babycakes says:

    5 stars
    Very yummy. We added cinnamon & they were really good!

    1. Joyous Apron says:

      Yum! Great adds!

  8. 5 stars
    these are literally PERFECT. the dates keep them so moist, and the flavor is phenomenal. my husband was blown away! thank you.

    1. Joyous Apron says:

      Yay! That’s awesome! So glad to hear!

  9. 5 stars
    Very good and super simple! I swapped out the sugar for 4 TBS of honey and swapped out the coconut oil for safflower oil and they came out perfect 🙂

    1. Joyous Apron says:

      Yum! Thanks for sharing your modifications with us! So glad you enjoyed this recipe.