Banana Date Muffins ~ vegan, df

Dairy FreeVegetarian

If I had to pick cookbooks I certainly love and admire, it would be Sarah Britton’s cookbooks; My New Roots and Naturally Nourished and Divya Alter’s Book; What to eat for what you feel.

Their book contains many healthy, plant-based, vegetarian, vegan recipes which is simple enough to make at home kitchen, yet makes the most delicious, and nutritious meal for my whole family.

Inspired by Sweet Potato Date Muffins recipe from Naturally Nourished, I made these moist and flavorful muffins when my son was 2 years old for easy healthy snacks on the go, and he loved them! The combination of pumpkin puree, bananas, and dates are perfect to give a good amount of sweetness without using granulated sugar.

You can put a little spread of grass-fed maple butter on the warm muffins as a perfect way to savor these little treats as snacks, breakfast, or dessert.

Banana Date Muffins | Vegan

This is the most delicious and healthiest muffins you can enjoy for breakfast, during tea time, or any time of the day.
Course Breakfast, Dessert, Snack
Cuisine American
Keyword bananas, coconut, dairyfree, dessert, pumpkin, vegan
Prep Time 10 minutes
Cook Time 30 minutes
Servings 9 regular size muffins
Author mixingbowlnyc


  • 1 cup unbleached all purpose flour
  • 2 teaspoon baking powder
  • 1.5 teaspoon baking soda
  • 2 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon sea salt
  • 1 cup rolled oats
  • 1 cup medjool dates, pitted and chopped


  • 1/4 cup coconut oil
  • 2 medium size bananas
  • 1 cup pumpkin puree
  • 1/3 cup maple syrup
  • 2 teaspoon vanilla extract
  • 3/4 cup coconut milk


  • Pre-heat the oven to 350 degree F.
  • Mix flour, baking powder, baking soda, cinnamon, ginger, sea salt, and rolled oats in a bowl.
  • In food processor, pulse to combine the bananas, pumpkin puree, maple syrup, coconut oil, coconut milk, and vanilla extract.
  • Pour the combined wet ingredients over the dry ingredients and mix well.
  • Fold in the chopped dates.
  • Drop the batter into each muffin cups, fill them almost all the way. (the muffins won't rise as much)
  • Bake them for about 30 minutes, and check until the toothpick comes out dry.

Chef's Note:

  • I found it a little tricky to check if the muffins are done because your toothpick won't be completely dry because of the amount of puree in the batter. Therefore make sure your toothpick doesn't come out wet like raw batter, and your muffins are spring to touch.


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