- VE
- VN
- LC
Banana Date Muffins
These banana date muffins are so good that I think I'm going to need to buy a 24-cup muffin pan-our family simply cannot make them fast enough! These muffins have the perfect balance of natural sweetness from ripe bananas and sweet dates, combined with a soft, moist texture. Plus, they pack extra fiber from flaxseed and contain no refined sugars, making them a healthy banana muffin option you'll feel great about.
Ingredients
Instructions
- Step 1
Preheat oven to 425°F (218°C). Line a 12-cup muffin tin with paper liners or grease with coconut oil.
- Step 2
In a medium-sized bowl, mix 1 tablespoon ground flaxseed with 2 tablespoons boiling water. Let sit for 5 minutes.
- Step 3
In a large mixing bowl, whisk together 3 cups mashed bananas, ⅓ cup melted coconut oil, and the flax mixture.
- Step 4
Add 1 ½ teaspoons cinnamon, 1 teaspoon baking soda, and 1 teaspoon sea salt. Stir to combine.
- Step 5
Gently fold in 1 ½ cups all-purpose flour and ¼ cup flaxseed meal, mixing until just combined.
- Step 6
Fold in 1 cup chopped Medjool dates.
- Step 7
Spoon the batter into muffin tins, filling each about ⅔ full.
- Step 8
Bake for 6 minutes at 425°F (218°C). Reduce the temperature to 400°F (204°C) and bake for another 10-15 minutes until golden brown.
- Step 9
Cool in the muffin pan for 5 minutes, then transfer to a cooling rack.
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@balancing-bowls
I'm Nora! Balancing Bowls is the product of a slightly chaotic life, a need to make and grow things, and a love of creative cooking. If you're here because you're trying to feed your family well without losing your mind, you're in the right place.
Per serving
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