5 from 12 votes
Banana Date Muffins (No Added Sugar)
Banana Date Muffins combine ripe bananas and pureed dates to naturally sweeten a moist and tender muffin base made with oats and flour. The addition of baking powder and baking soda gives lift and a soft crumb. Cinnamon adds warm spice without artificial sugar, making these muffins a wholesome snack or breakfast option.
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings:
24
mini muffins (or 12 regular muffins)
Calories:
76 kcal
Course:
Dessert, Breakfast, Snacks
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 24 mini muffins (or 12 regular muffins)
Amount Per Serving
Calories 76
% 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.