Vegan Banana Date Muffins are perfectly soft, moist, and a naturally sweet treat made with no refined sugar, no eggs, and completely dairy-free.
This quick and easy recipe is great for a wholesome breakfast, grab-and-go snack, or a satisfying dessert.
If you love banana muffins, don't miss my banana buckwheat muffins or chocolate chunk banana muffins.
Banana date muffins are something I make regularly, especially because they're perfect for meal prep and always come in handy as a wholesome snack for busy days or when traveling.
I've already shared several muffin recipes using ripe bananas, like my pumpkin banana muffins, banana bread muffins, and blackberry banana oatmeal muffins - but this version is extra special.
These muffins are naturally sweetened with dates, with no added sugar, and have a soft, fluffy crumb, moist texture, and cozy caramel-like flavor that melts in your mouth.
If you want more delicious recipes using dates, be sure to check out my date paste, chocolate date bars, or brownies with dates for more naturally sweet vegan treats.
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🍌Ingredients
- Ripe bananas: Very ripe bananas add natural sweetness and more banana flavor.
- Dates: I used Mazafati dates, but any variety works.
- All-purpose flour: Gives the muffins structure while keeping them soft.
- Plant-based milk: I used unsweetened almond milk, but any unsweetened plant milk can be used.
- Vegetable oil: Use a neutral oil like sunflower, grapeseed, or refined coconut oil for the best flavor.
- Baking soda & baking powder: Help the muffins rise and stay light.
- Vinegar: Reacts with baking soda to create a soft, fluffy texture.
- Vanilla: Enhances the sweetness and overall flavor.
- Salt: Balances sweetness and boosts flavor.
As always, the full recipe, including a list of ingredients and measurements, is included in a printable recipe card at the end of this post.
🥣How To Make Banana Date Muffins
Blend wet ingredients: First, mash the bananas, then measure 1 + ¼ cup of mashed bananas. In a blender, combine the mashed bananas, pitted dates, plant-based milk, oil, vinegar, and vanilla. Blend until smooth.
Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
Combine: Pour the wet mixture into the dry ingredients and gently fold until just combined. Don't overmix.
Bake: Divide the batter into a 12-cup muffin tin lined with paper or silicone liners. Bake in a preheated oven at 350°F (180°C) for 25 minutes, or until a toothpick inserted in the center comes out clean. Let the muffins cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
📋Variations
- Chocolate flavor: Add 2-3 tablespoons of cocoa powder to the dry ingredients and fold in vegan chocolate chips for a chocolatey twist.
- Nutty muffins: Fold in chopped walnuts, pecans, or almonds for extra crunch.
- Add spices: Mix in ½ teaspoon cinnamon, ¼ teaspoon nutmeg, or pumpkin spice for cozy flavor.
💡Marinela's Tips
- Don't overmix: Fold the wet and dry ingredients until just combined to keep muffins soft and fluffy.
- Ripe bananas are key: The riper the bananas, the sweeter and more flavorful your muffins will be.
- Measure flour accurately: Spoon the flour into your measuring cup and level it off with a knife. Avoid scooping directly from the bag to keep muffins light and fluffy.
❓Frequently Asked Questions (FAQ's)
Yes, you can swap it 1:1, though the muffins may be slightly denser and have a nuttier flavor.
If your dates are soft and you're using a high-speed blender, there's no need to soak them. For harder dates, soak them in warm water for 10-15 minutes and drain completely before blending.
Store in an airtight container at room temperature for up to 3 days, or freeze individually for up to 2 months.
📖 Recipe
Vegan Banana Date Muffins (No Sugar)
Equipment
- 1 high speed blender
- 1 Mixing bowl
- 12 cup muffin pan lined with silicone or paper liners
Ingredients
Wet Ingredients
- 1 + ¼ cup mashed bananas ripe
- ½ cup unsweetened almond milk or any plant milk
- ¼ cup neutral vegetable oil
- 1 cup dates tightly packed, pitted (I used 18 dates)
- 1 teaspoon vanilla
- 2 teaspoons apple cider vinegar or white vinegar
Dry Ingredients
- 1 + ½ cups all-purpose flour scooped & leveled
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
Instructions
- First, measure and mash the bananas. In a blender, combine mashed bananas, pitted dates, plant milk, oil, vinegar, and vanilla. Blend until smooth.1 + ¼ cup mashed bananas, ½ cup unsweetened almond milk, ¼ cup neutral vegetable oil, 1 cup dates, 2 teaspoons apple cider vinegar, 1 teaspoon vanilla
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.1 + ½ cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, ¼ teaspoon salt
- Pour the wet mixture into the dry ingredients and gently fold until just combined. Don't overmix to keep muffins soft and fluffy.
- Divide the batter into a 12-cup muffin tin lined with paper or silicone liners. Bake in a preheated oven at 350°F (180°C) for 25 minutes, or until a toothpick comes out clean.
- Let muffins cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before enjoying.
Notes
- Use very ripe bananas for maximum sweetness and flavor.
- Spoon flour into your measuring cup and level with a knife. Avoid scooping directly from the bag to keep muffins light and fluffy.
- Don't overmix, fold the wet and dry ingredients until just combined to ensure soft, tender muffins.
- Store in an airtight container at room temperature for up to 3 days, or freeze individually for up to 2 months.
Nutrition
If you try these banana date muffins, let me know! Leave a comment, rate it, and don't forget to tag a photo @go_eatgreen on Instagram.
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