These Vegan Banana and Date Muffins are my favourite go-to when I want to whip up a quick, wholesome treat for the family. Trust me, no one will even guess they’re vegan and completely free from processed sugars! That’s the beauty of these muffins – they’re made with love and all the natural sweetness that bananas and dates bring to the table.
I’m always trying to balance the need for delicious treats and the importance of healthy eating. These muffins do just that – they’re a hit with the kids and I can rest easy knowing they’re snacking on something nutritious.
They’re moist, fluffy, and have a beautiful natural sweetness that the kids absolutely love. And the best part? They’re so simple to make, even on a busy weekday! These vegan muffins are more than just a sweet treat; they’re a testament to the fact that healthy and delicious can go hand in hand. So, whether it’s for an after-school snack or a surprise treat for the lunch box, these Vegan Banana and Date Muffins are always a mom-approved winner in our household. Give them a try and watch them become a favourite in your home too!
Basic Ingredients for Vegan Banana and Date Muffins
Almond milk: A dairy-free alternative that provides moisture and helps with the texture of the muffins.
Vinegar: Reacts with baking soda to create a rise in the muffins, making them fluffy.
Coconut oil: Acts as a fat, making the muffins moist and tender.
Vanilla: Enhances the flavour of the other ingredients.
Coconut sugar/maple syrup: These natural sweeteners add sweetness to the muffins without using refined sugars.
Ripe bananas: Give the muffins moisture and natural sweetness.
All-purpose flour & oatmeal: These are the main structure of the muffins.
Baking powder & baking soda: These are leavening agents that make the muffins rise.
Salt: Enhances the flavours in the muffins.
Dates: They provide natural sweetness and a chewy texture.
Pecans: Add a crunch to the muffins and complement the sweetness of the dates.
- Ensure your bananas are very ripe for maximum sweetness and moisture.
- Be careful not to overmix the batter to avoid tough muffins.
- Check the muffins towards the end of the baking time to prevent over-baking.
- These muffins are best served warm. You can serve them as is, or top with some almond butter or vegan cream cheese for extra decadence.
- Store the muffins in an airtight container at room temperature. They’ll stay fresh for 2-3 days, or you can freeze them for up to 3 months. If frozen, let them thaw at room temperature or heat in the microwave for a few seconds before serving.
Vegan Banana and Date Muffins
- ¾ cup almond milk
- 2 tsp white or apple cider vinegar
- ½ cup coconut oil, melted
- 2 tsp vanilla
- 2/3 cup coconut sugar/maple syrup
- 3 very ripe bananas
- 2 cups all-purpose flour
- 1 cup oatmeal
- 2 tsp baking powder
- 1 tsp baking soda
- pinch of salt
- 6 pcs large mejdoul dates, cut into small cubes
- ½ cup pecans, finely chopped (optional)
- Pre-heat the oven to 180°C.
- Roast banana into the oven for about 10 minutes or until skin discoloured, or until you notice the skin has browned on all sides.
- Once the bananas are cooled off, peel the skin place them into a shallow bowl and mash with a fork.
- In a separate medium bowl, mix almond milk and vinegar in a large mixing bowl, and let set for a few minutes to activate. Add the coconut oil, vanilla extract and beat until foamy. Add coconut sugar/maple syrup and banana and mix until thoroughly combined. Add into the banana mixture.
- Add together flour, oatmeal baking powder, baking soda and salt; mix until ingredients are fully combined. Finally, stir in the dates and pecans to the mixture.
- Line muffin cups (2 ½ inches in diameter) with paper bake cups. Fill the cups with batter.
- Bake 20-25 minutes.