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You are here: Home » Vegan Recipes

Published: Oct 14, 2019 · Modified: Jul 6, 2020 by Trish · This post may contain affiliate links · This blog generates income via ads ·

Perfect Vegan Banana Muffins with Dates

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banana muffins with dates and walnuts
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simple banana muffin with dates and walnuts
Prep Time20 minutes mins
Cook Time18 minutes mins
Servings: 12 muffins
Calories: 152kcal
Vegan
Breads, Muffins

Simple vegan banana muffins 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.

banana muffins with dates and walnuts on a baking rack

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 bananas 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.

banana muffins with dates and walnuts

More healthy muffin recipes to try:

  • Skinny Blueberry, Quinoa and Chiaseed Muffins {vegan}
  • Vegan Blueberry muffins with Streusel Topping {vegan}
  • Coconut Pineapple Muffins {vegan, g/f}
  • Millet + Oat Muffins {vegan}

🌱 Ingredients for healthy baking

It's one thing to make a vegan muffin, it is something else to also keep that muffin healthy and tasty. Not too dry or flat. A few key ingredients that go into these vegan banana muffins to make them tasty, sweet, not dry, and... just perfect.

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.

banana muffins with dates and walnuts

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 of 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 protein. 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

banana muffins with dates and walnuts
Average rating: 5 stars

Perfect Banana Muffins (vegan)

simple banana muffin with dates and walnuts
Prep Time20 minutes mins
Cook Time18 minutes mins
Servings: 12 muffins
Calories: 152kcal

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)
Get Recipe Ingredients

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

This recipe was easily adapted to vegan by making a flax egg - 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 add wonderful texture, but just leave them out if you have nut allergies (they are still really good) or you are making them to be packed in school lunches. 
Calories: 152kcal (8%) Carbohydrates: 21g (7%) Protein: 2g (4%) Fat: 8g (12%) Saturated Fat: 1g (6%) Sodium: 152mg (7%) Potassium: 184mg (5%) Fiber: 2g (8%) Sugar: 15g (17%) Vitamin A: 261IU (5%) Vitamin C: 2mg (2%) Calcium: 42mg (4%) Iron: 1mg (6%)
Trish | The In Fine Balance Food Blog
Tried this recipe?Mention @infinebalance or tag #infinebalance!

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Trish Cowper

Hi. I'm Trish.

I'm a curious home cook, just as enthusiastic about healthy ingredients and whole foods as I am about cookies.

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