A simple vegan banana muffin packed with dates and walnuts. Dates add a soft extra sweetness so this recipe is lower sugar than most muffins. Skip the walnuts if you want to pack this muffin in school lunches.
Sometimes you just want a sweet treat for breakfast or for a mid morning snack. These are guilt-free, vegan muffins.
Using dates allows you to keep the added sugar to a minimum. You don’t need added sugar when you have banana and dates in a recipe.
Dates have always been one of my favourite additions, they are unexpectly sweet, but not too sweet. It’s a soft, creamy sweetness that I just adore.
Dates add sweetness so you can reduce the amount of sugar in this recipe
I find by adding dates to this recipe I need much less white sugar to make a sweet-enough muffin. I can cut the sugar to 1/2 a cup and they are just perfect.
Still a treat, but not overly treat.
I adapted this recipe from a Cresent Dragon Wagon recipe from “Dairy Hallow House Soup & Bread Cookbook” making it vegan. Ground flax is an easy vegan egg substitute.
Ground flax is an easy vegan egg replacement
Mix 1 tablespoon of ground flax seed with 3 tablespoons warm water until smooth. Then just let it hang out on the kitchen counter while you get everything else ready. By the time you’ve got the walnuts and dates choped and all the other ingredients measured, it will be ready to go.
Perfect Banana Muffins (vegan)
- 1 Tbsp ground flax seed
- 3 Tbsp water
- 1-3/4 cups all purpose flour
- 1/2 cup white sugar
- 2-1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp nutmeg freshly grated, if possible
- 1/2 cup non-diary milk almond, oat or other
- 1/3 cup vegan butter melted and cooled (I like Earth Balance)
- 1 tsp vanilla
- 2 bananas, mashed
- 1/2 cup chopped walnuts (optional)
- 1/2 cup chopped dates (optional)
- In a small bowl, mix ground flax with 3 tablspoons water. Set aside to thicken while you prepare the remaining ingredients. This is a good time to mash the bananas and chop the dates and walnuts if you are using.
- Preheat oven to 400 degrees and prepare muffin tin. Spray each muffin cup with cooking spray or brush lightly with vegan butter. Or use cupcake liners.
- In a large bowl combine flour, sugar, baking powder, salt and nutmeg. In a smaller bowl whisk together milk, vegan butter, vanilla and flax seed mixture. Add milk mixture to the dry ingredients, folding gently to just combine. Fold in bananas, walnut and dates (if using).
- Divide batter evenly between muffin cups. Bake at 400 for 15-18 minutes, or until springy in the centre and golden brown.
Useful tools for this recipe:
More vegan muffin recipes
Thank’s for visiting. I’m Trish. I share healthy family recipes to inspire your family to eat their veggies and save room for cake!