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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!

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.

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.

Hello, MY KINDA INGREDIENT!

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!
4.88 from 33 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

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!

Nutrition

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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Recipe Rating




48 Comments

    1. Joyous Apron says:

      Woohoo! Please let me know what you think if you try it! πŸ™‚

    2. 5 stars
      Just made them – delicious!!! Will make them again, very easy and only needing 1 bowl!!!

    3. Joyous Apron says:

      That is great, Yvonne! So glad you enjoyed it! Thanks for letting me know how it went! πŸ™‚

  1. 5 stars
    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!

    1. Joyous Apron says:

      So glad you enjoyed this! I love a solid, moist muffin any day, too! πŸ™‚

  2. 5 stars
    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.

    1. Joyous Apron says:

      That’s great! I am so glad you like them! Appreciate you leaving a review and letting me know! πŸ™‚

  3. 5 stars
    Great muffins. Not too sweet. Mine came out small. Maybe I should have just done 10 rather than 12

    1. Joyous Apron says:

      I’m so glad you enjoyed it, Rachel!!

  4. 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)

    1. Joyous Apron says:

      Nice! Thank you so much for leaving the kind review! I’m so glad you like it! πŸ™‚

  5. Carole Lewis says:

    5 stars
    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.

    1. Joyous Apron says:

      I am so glad you enjoyed it! πŸ™‚ I love the idea of adding pecans! Yum!

  6. 5 stars
    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.

    1. Joyous Apron says:

      Thanks for sharing the idea! And I am so glad you enjoyed it!

  7. 5 stars
    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!

    1. Joyous Apron says:

      Yum! That sounds amazing! Thanks for sharing your variation! πŸ™‚

  8. phaedra Geerman says:

    5 stars
    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

    1. Joyous Apron says:

      That’s wonderful! Happy to hear that you all enjoyed it!

  9. 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.

    1. Joyous Apron says:

      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?

  10. 5 stars
    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.

    1. Joyous Apron says:

      Happy to hear that!!! Thanks for letting me know! πŸ™‚

  11. Lauren Sturmer says:

    5 stars
    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!!!

    1. Joyous Apron says:

      That is great!! Thanks for sharing!

  12. Julie Menghini says:

    5 stars
    We love muffins and the addition of dates made them a little sweet and absolutely delicious!

    1. Joyous Apron says:

      That’s great! Happy to hear that you all enjoyed it!

  13. Kathleen Pope says:

    5 stars
    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!

    1. Joyous Apron says:

      Yay! Let me know how it goes!!

  14. Michaela Kenkel says:

    5 stars
    We loved these muffins! Perfect for breakfast or any time snack! Thank you!!

    1. Joyous Apron says:

      Thank YOU for letting me know how it goes!

  15. Roxanne Evans says:

    5 stars
    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.

    1. Joyous Apron says:

      That’s great! I bet it tasted nice and moist with buttermilk!

  16. 5 stars
    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.

    1. Joyous Apron says:

      I’m so glad you enjoyed it! Thanks so much for sharing!

  17. Rebecca Hathaway says:

    5 stars
    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!

    1. Joyous Apron says:

      Thank you for sharing, Rebecca! So happy to hear that you enjoyed it!

  18. 5 stars
    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 πŸ˜† this was a big win!

    1. Joyous Apron says:

      That’s wonderful, Adrianna. So glad this turned out well for you! Thanks for sharing!

  19. Melly Allom says:

    5 stars
    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!

    1. Joyous Apron says:

      That’s wonderful! So glad it turned out well. Thanks for sharing your modifications!