Cinnamon Date Banana Muffins

These vegan Cinnamon Date Banana Muffins are fluffy, flavorful, and full of tender chunks of sweet dates for a little something different and one delicious take on banana bread muffins! Perfect for breakfast or a snack-on-the go, these are sure to be enjoyed any time…by anyone!

WHAT’S NEW?

I had 3 exams and a paper due this week – woof! I survived, though. We made it through Shea’s first week of travel volleyball and are in Piper’s last week of wearing a boot and not bearing weight after her ankle break. The weeks truly whiz on by and my new favorite thing is the Kindle feature on my treadmill. I’ve been whipping through books in my pursuit to include more W’s in my life: walking, weights, and water. I’ll be honest, the water has been the hardest part for me!

Aside from sliding seamlessly from one day to the next in a blur of life, we’ve been “back on track” this week in terms of family meals and weekend breakfast prep. The weather isn’t yet deterring me from wanting to be inside and I’ve carved out the past few Sundays to do nothing other than recover from the week and prep for the week ahead. It’s not my FAVORITE way to spend a Sunday, but it surely feels good (I sound like a total Enneagram 3…because I am an Enneagram 3, through and through). Entering the week ahead with breakfast to-go is the best. These muffins were SO very loved that they didn’t make it through the week, or even a Sunday playdate, but hey, that’s a good thing, right!? Enjoy!

ROLL CALL FOR THIS RECIPE

• Vegans: Not all baked goods can be delicious AND vegan, however muffins are most definitely one of the baked goods I make vegan because I PREFER the taste and texture.
• Sweet Tooths: The natural sweetness from bananas and dates combined with a lil good’ol sugar…my friends with a sweet tooth will NOT be disappointed!
• Adaptable: Don’t love dates? Leave’em out. Don’t love cinnamon? Leave it out. This recipe is very adaptable.
• Kid-Friendly: My kids demolished these muffins, as did their friends. Everyone loves them!
• Basic Skills: One of the things I love most about vegan baked goods is that they’re quite forgiving and take just a few easy steps — wet ingredients stay separate from the dry ingredients before mixing until just combined in a large bowl. Easy peasy!

KEY INGREDIENTS AND SUBSTITUTIONS

• All-Purpose Flour: I prefer a lower fiber flour in vegan baked goods to ensure they are fluffy! You can sub in oat flour or white wheat flour (reduce by 1/4 cup), as well.
• Baking Powder: If you find yourself without baking powder, you can use 1 1/2 teaspoons of cream of tartar with 3/4 teaspoon of baking soda.
• Bananas: Use medium-to-large, overripe bananas for best results and to get mashed banana without a fight. You can use about 1 1/4 to 1 1/2 cups of applesauce or another fruit puree as a substitute.
• Almond MIlk: Feel free to use your milk of preperence. Any milk will work here – cow’s milk, oat milk, coconut milk, soy milk, etc.
• Oil: Avocado oil was what I used, however olive oil, canola oil, coconut oil, or vegetable oil works well as a substitute.
• Sugar: Granulated sugar is best to avoid excess moisture that is present in brown sugar and other sugar replacements that are liquid in nature.
• Vanilla: Pure vanilla extract is the best, but imitation is just fine. You may also omit this ingredient.
• Dates: Medjool dates often come with the pit, so be sure to remove before chopping. Barhi or other date varetiies will work well but will be a bit stickier. You may also substitute in another dried fruit of your preference such as raisins or dried cranberries.

VARIATIONS, STORAGE, and TIPS

• Store leftover muffins in an airtight container for up to 4 days at room temperature or up to 6 days in the fridge
• Remember when working with flour to spoon the flour into the measuring cup before leveling the top with the flat edge of a knife for an precise measurement
• For an extra treat, sprinkle a bit of granulated or raw, coarse suach on the tops of the muffins before baking – the top of the muffin will end up with a shiny, crunchy sugar finish!
• Rather than using a fork, you can use a food processor to get mashed bananas
• After the first batch disappears, be sure to double the recipe next time and freeze any leftovers to enjoy in the weeks and months ahead. These muffins freeze very well and are a great way to prep meals and snacks,

FAQ

Can I use a gluten-free flour in this recipe?

An all-purpose gluten-free flour blend should work well in this recipe. Ensure you buy a mix that acts in a 1:1 ratio with all-purpose flour to ensure best results.

I don’t know if I like dates. What other mix-ins can I try in this recipe?

There are so many mix-in options to try! Try adding chia seeds, walnuts, raisins, dried cranberries, chopped dried apricots, or even chocolate chips. Yum!

Why should I let the muffins cool before eating?

If you remove muffin liners from a hot or warm muffin, the muffin will often stick to the paper liners. To remove the liner with less loss, allow the muffins to cool completely in the muffin tray or a wire rack.

Does one of these muffins constitute a meal?

Probably not as a meal, no. These muffins make a perfect healthy breakfast with a protein-rich serving of Greek yogurt or as an afternoon snack with a cup of tea

NUTRITIONAL MERITS

• Dairy-free and vegan
• These muffins are rich in heart-healthy fat and low in saturated fat
• Bananas and dates are both great sources of potassium

Sucker for all things Muffin? Same, same.

• Mini Chocolate Chip Banana Muffins
• Gluten-Free Cherry Zucchini Oat Muffins
• Best Ever Healthy Pumpkin Muffins
• Morning Glory Muffins
• Fuel-to-Go Muffins
• Kale Banana Toddler Muffins
• Healthy Banana Muffins
• Maple Peach Muffins
• Chocolate Chip Raspberry Banana Muffins
• Applesauce Chia Muffins

Be well,