Banana Date Muffins (No Added Sugar)
User Reviews
5
Banana Date Muffins (No Added Sugar)
Description
These Banana Date Muffins use soaked and pureed dates combined with mashed ripe bananas to provide natural sweetness with no added sugar. A mix of all-purpose flour and quick-cooking oats forms the muffin’s structure, reinforced by leavening agents baking powder and baking soda, contributing to a light texture. Cinnamon introduces a mild spice flavor.
The wet ingredients include egg, milk, oil, and vanilla extract, which blend smoothly with the dry ingredients until just combined to avoid tough muffins. The batter is portioned into greased mini or regular muffin pans and baked until a toothpick comes out clean, resulting in tender, moist muffins with a mildly sweet fruity flavor.
These muffins store well for several days at room temperature or longer in the refrigerator and can be frozen for months. Optional mix-ins like nuts, seeds, dried fruit, or chocolate chips can be added for extra texture and flavor. Care is taken not to overmix the batter to maintain a tender crumb.
Ingredients
- ½ cup dates 2.5 ounces, chopped
- ⅓ cup water hot
- 1 ¼ cup all-purpose flour may be mixed 50:50 with white whole wheat flour
- ¾ cup oats quick-cooking
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 1 ¼ cups banana about 3 bananas, mashed ripe
- 1 egg large
- ½ cup milk
- ¼ cup safflower oil neutral-flavored, or vegetable oil
- ¾ teaspoon vanilla extract pure
Instructions
- Preheat oven to 375°F.
- Place the dates and hot water in a bowl and let them soak for 10 minutes. Puree in a mini food processor until a smooth paste forms.
- Whisk the flour, oats, baking powder, baking soda, salt and cinnamon together in a large bowl.
- Mix the date paste, bananas, egg, milk, oil and vanilla together in another bowl (you can do this by hand or with a mixer). Add the dry ingredients to the bowl and stir everything together until just combined. Do not over mix.
- Spray a 24-cup mini muffin pan (or 12-cup regular muffin pan) with cooking spray and spoon the batter into the wells. If using cupcake liners, spray them with cooking spray so the muffins don’t stick. Bake in the oven 10-14 minutes for mini muffins (15-18 minutes for regular muffins) until a toothpick inserted into the center of the cupcakes comes out clean. Cool muffins in the tin on a wire rack for 10 minutes before removing and serving.
Notes
- If you lack quick-cooking oats, pulse old-fashioned oats briefly in a food processor to approximate the texture.
- These muffins keep up to three days at room temperature in an airtight container or one week refrigerated; freeze for up to three months.
- Add-ins like nuts, dried fruit, flaxseed, chia seeds, or chocolate chips can be stirred into the batter for variety.
- Be careful not to over-mix the batter; mix until dry and wet ingredients are just combined to keep muffins tender.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24mini muffins (or 12 regular muffins)
Amount Per Serving
Calories 76 kcal
% Daily Value*
| Serving | 1 mini mufifn | |
| Calories | 76kcal | 4% |
| Carbohydrates | 12g | 4% |
| Protein | 2g | 4% |
| Fat | 3g | 5% |
| Saturated Fat | 0.4g | 2% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 7mg | 2% |
| Sodium | 100mg | 4% |
| Potassium | 139mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 28IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 28mg | 3% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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