5.0 from 12 votes
Banana Date Muffins (No Added Sugar)
These healthy banana date muffins are sweetened naturally with no added sugar. They're perfect for breakfast or as a tasty addition to your kids' lunchboxes. Can be made into regular or mini muffins.
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 chopped dates (2.5 ounces)
- ⅓ cup hot water
- 1 ¼ cup flour (I use a 50:50 mixture of all purpose and white whole wheat flour)
- ¾ cup Quick-Cooking Oats*
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 1 ¼ cups mashed ripe banana (about 3 bananas)
- 1 large egg
- ½ cup milk
- ¼ cup neutral-flavored oil like safflower or vegetable oil
- ¾ teaspoon pure vanilla extract
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 don’t have quick-cooking oats, you can make them. Simply pulse old-fashioned oats in a food processor until coarsely ground.
- flaxseed
- chia seeds
- These banana date muffins can be stored in an airtight container at room temperature up to 3 days or in the refrigerator up to 1 week. You can freeze them for up to 3 months.
- You can stir other ingredients into the muffin batter like chopped nuts, dried fruit, flaxseed, chia seeds, or mini chocolate chips.
- Don't over-mix the batter- over-mixing can cause the muffins to become tough. Mix the wet and dry ingredients together until just combined. It's ok if there are some lumps in the batter.
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
Monounsaturated Fat
2g
Trans Fat
0.01g
Cholesterol
7mg
(2%)
Sodium
100mg
(4%)
Potassium
139mg
(4%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
28IU
(1%)
Vitamin C
1mg
(1%)
Calcium
28mg
(3%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 24mini 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.