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.

Author: Balancing Bowls

Meal Type: Milk Free

Cuisine: American

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 12 Muffins

Calories: 196 kcal per serving

Ingredients

1 tbsp - flaxseed meal
2 tablespoons - boiling water
3 cups - overripe bananas
⅓ cup - coconut oil
1 ½ teaspoons - cinnamon
1 tsp - baking soda
1 tsp - sea salt
1 ½ cups - all-purpose flour
¼ cup - flaxseed meal
1 cup - Medjool dates

Instructions

Preheat oven to 425°F (218°C). Line a 12-cup muffin tin with paper liners or grease with coconut oil.
In a medium-sized bowl, mix 1 tablespoon ground flaxseed with 2 tablespoons boiling water. Let sit for 5 minutes.
In a large mixing bowl, whisk together 3 cups mashed bananas, ⅓ cup melted coconut oil, and the flax mixture.
Add 1 ½ teaspoons cinnamon, 1 teaspoon baking soda, and 1 teaspoon sea salt. Stir to combine.
Gently fold in 1 ½ cups all-purpose flour and ¼ cup flaxseed meal, mixing until just combined.
Fold in 1 cup chopped Medjool dates.
Spoon the batter into muffin tins, filling each about ⅔ full.
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.
Cool in the muffin pan for 5 minutes, then transfer to a cooling rack.

Nutrition