Vegan Banana Date Muffins (No Sugar) -

Vegan Banana Date Muffins (No Sugar)

These Vegan Banana Date Muffins are soft, moist, and naturally sweet, made with no refined sugar, no eggs, and completely dairy-free. Perfect for a wholesome breakfast, grab-and-go snack, or a delicious dessert.

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Prep Time 5

Cook Time 25

Total Time 30

Course Breakfast, Dessert, Snack

Cuisine dairy-free, egg-free, Plant-based, Vegan, Vegetarian

Servings muffins

Calories 155 kcal

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

Calories: 155kcalCarbohydrates: 27gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gTrans Fat: 0.03gSodium: 189mgPotassium: 182mgFiber: 2gSugar: 11gVitamin A: 16IUVitamin C: 2mgCalcium: 41mgIron: 1mg

Keyword banana, banana date muffins, dates

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