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 unexpectedly sweet, but not too sweet. It's a soft, creamy sweetness that I just adore.
More healthy muffin recipes to try:
- Skinny Blueberry, Quinoa and Chiaseed Muffins {vegan}
- Vegan Blueberry muffins with Steusal Topping {vegan}
- Coconut Pineapple Muffins {vegan, g/f}
- Millet + Oat Muffins {vegan}
🌱 Ingredients for healthy baking
Dates for sweetness
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 ½ a cup and they are just perfect.
Still a treat, but not overly sweet.
Ground flaxseed is an easy vegan egg replacement
I adapted this recipe from a Cresent DragonWagon recipe from "Dairy Hallow House Soup & Bread Cookbook" making it vegan. Ground flax is an easy vegan egg substitute.
Mix 1 tablespoon of ground flaxseed 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 chopped and all the other ingredients measured, it will be ready to go.
Walnuts for healthy fats
Walnuts add great texture and a healthy dose of good-for-you plant based fats and protien. If you have an allergy or want to pack these for school and they need to be nut-safe, just leave the walnuts out.
📖 Recipe
Perfect Banana Muffins (vegan)
Required equipment
- 12 cup muffin tin
Ingredients
- 1 tablespoon ground flax seed
- 3 tablespoon water
- 1-¾ cups all purpose flour
- ½ cup white sugar
- 2-½ teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon nutmeg freshly grated, if possible
- ½ cup non-diary milk almond, oat or other
- ⅓ cup vegan butter melted and cooled (I like Earth Balance)
- 1 teaspoon vanilla
- 2 bananas, mashed
- ½ cup chopped walnuts (optional)
- ½ cup chopped dates (optional)
Instructions
- 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.
Notes
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