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.
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!
Ingredients
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.
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.
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.
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.
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.
Hello, MY KINDA INGREDIENT!
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!
- Blueberry Bread with Crumb Topping
- Texas Sausage Kolache
- Easy Frittata with Ham, Spinach and Tomatoes
- Light and Fluffy Chocolate Chip Pancakes
- Ham and Cheese Croissant Casserole
- Pumpkin Banana Muffin
- Strawberry Banana and Nutella Crepes
- Bacon, Spinach and White Cheddar Quiche
Banana and Date Muffins
Ingredients
- 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
Instructions
- 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!
YAY ! I’m in !
Woohoo! Please let me know what you think if you try it! 🙂
Just made them – delicious!!! Will make them again, very easy and only needing 1 bowl!!!
That is great, Yvonne! So glad you enjoyed it! Thanks for letting me know how it went! 🙂
I made these today, and yum! I’ve never made muffins from scratch, and it was pretty easy. The muffins are super moist and sweet. Thanks for another good recipe!
So glad you enjoyed this! I love a solid, moist muffin any day, too! 🙂
Hi! I made these muffins yesterday and they are yummy. Thank you. Much healthier version than what I normally make. Really like less sugar and coconut oil in them.
That’s great! I am so glad you like them! Appreciate you leaving a review and letting me know! 🙂
Great muffins. Not too sweet. Mine came out small. Maybe I should have just done 10 rather than 12
I’m so glad you enjoyed it, Rachel!!
Made these this afternoon with a hungry toddler in mind …and a hungry mum! Great easy recipe, ingredients all staples in my house hold (including brown bananas!) ..have bookmarked this recipe for the future! Delicious (with or without butter) ..and have frozen a few too. Thanks! (Nicole, NZ)
Nice! Thank you so much for leaving the kind review! I’m so glad you like it! 🙂
These muffins are so, so delicious and easy to make. The coconut oil makes these muffins simply irresistible. I added a quarter cup of toasted pecans which made them even yummier. I will make these muffins again and again.
I am so glad you enjoyed it! 🙂 I love the idea of adding pecans! Yum!
Great muffins. I used date paste instead of sugar and organic, no sugar added, applesauce instead of oil. They turned out fabulous. Thanks for the recipe. Easy to make.
Thanks for sharing the idea! And I am so glad you enjoyed it!
I omitted sugar and added raisins and dates instead and subbed 1/2 cup AP flour for Almond Flour, it’s PERFECT!!! Thank you for sharing the recipe!
Yum! That sounds amazing! Thanks for sharing your variation! 🙂
MinShien you are the best! i made this on the morning it was easy and fast and came out just perfect!!! i dont like dades so i added pecans instead…. and with some tea hmmmm, kids loved it
That’s wonderful! Happy to hear that you all enjoyed it!
can i make these only with blueberries inestaed of bananas?
and if i make it with 2 bananas and blueberries how much of blueberrie should i add? because sometimes i have a little bit of different fruits left. and i want to make muffins with them.
I haven’t tried it with blueberries but you can definitely give it a try! If you are already using 2 bananas maybe just add 1/4 – 1/2 cup of blueberries?
I’ve just made these with my 2.5 year old, he’s quite suspicious of new foods but stuck his fingers in everything and now loves dates! Thanks for a great recipe that’s quick to mix and bake, ideal when cooking with small people.
Happy to hear that!!! Thanks for letting me know! 🙂
Made these for the first time this weekend. And also a second time, double batch!
Absolutely delicious. I used SR Flour for some more rise and blitzed the dates so my fussy eater wasn’t picking at date pieces. I reduced the sugar also so they can be a more regular lunchbox snack.
These will definitely be a staple in our freezer, thank you!!!
That is great!! Thanks for sharing!
We love muffins and the addition of dates made them a little sweet and absolutely delicious!
That’s great! Happy to hear that you all enjoyed it!
Hello beautiful muffins! These should be in my belly! Love dates, banana bread and love that you used coconut oil! Heart healthy muffins! Making tomorrow!
Yay! Let me know how it goes!!
We loved these muffins! Perfect for breakfast or any time snack! Thank you!!
Thank YOU for letting me know how it goes!
Just made these muffins for my sons school lunch box. I can truly say they came out perfectly.
I just added a quarter cup of buttermilk.
Fantastic muffin recipe. Definitely going to file this one.
That’s great! I bet it tasted nice and moist with buttermilk!
These were delicious- thank you for the recipe. I baked them at 170C for 16 minutes in a fan oven and only made 8 (by mistake!) but that seemed right for good sized muffins.
I’m so glad you enjoyed it! Thanks so much for sharing!
Absolutely delicious and moist. I’ve been making banana bread for a long, long time and tried many recipes. The dates added a nice sweet chew which I loved. I followed the recipe exactly except I didn’t have coconut oil so I used vegetable oil. I also tossed in 1/2 cup shredded sweetened coconut because I was doing the “Use stuff up in my pantry” thing and I put it allll in one buttered bread loaf pan and cooked until toothpick inserted was clean. Love it. Thank you!
Thank you for sharing, Rebecca! So happy to hear that you enjoyed it!
Absolutely awesome recipe! Ingredients I already had, super simple, and they turned out great. Just for reference, I am high altitude and I don’t bake 😆 this was a big win!
That’s wonderful, Adrianna. So glad this turned out well for you! Thanks for sharing!
Everything the muffin was promised to be. I did add 1/4 cup shredded coconut (because I love coconut) and I used coconut sugar. Also put in 1/2 teaspoon of baking powder. Made five large muffins. Cooked for 20 minutes. Absolutely divine!
That’s wonderful! So glad it turned out well. Thanks for sharing your modifications!