Perfect Banana Muffins {vegan}

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.

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 sweet.

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.

Ground flax is an easy vegan egg replacement

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.

Perfect Banana Muffins (vegan)

simple banana muffin with dates and walnuts

0 from 0 votes

Prep Time: 20 minutes

Cook Time: 18 minutes

Adjust Servings: 12 muffins

Ingredients

• 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)

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. 

Trish | The In Fine Balance Food Blog

Tried this recipe? I love to hear how it went. Tag me on Instagram @infinebalance

Useful tools for this recipe:

PIN RECIPE FOR LATER

More vegan muffin recipes

Raspberry Pecan Muffins

{vegan – I made them ith tofu!}

Pineapple & Coconut Muffins {vegan, G/F}

Blueberry, Chia & Quinoa Muffins

Trish

Hi, I’m Trish. I share quick and healthy recipes designed to get you through your busy days, balanced with a generous serving of sweet and decadent treats for weekends and special occasions. You will find vegan, gluten-free and plant-based recipes here too. Thanks for visiting!