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    Home » Breakfast

    Vegan Banana Date Oatmeal Muffins

    Published: Apr 7, 2020 · Modified: Jan 13, 2021 by Meesha · This post may contain affiliate links

    Jump to Recipe Print Recipe

    These super moist and decadent banana date oatmeal muffins are vegan, sugar-free & can be made gluten-free ! Makes a perfect healthy breakfast or snack.

    A side view of 6 muffins arranged on a white rectangular plate

    Have some overripe bananas that you forgot to eat ? Well, don't throw it away ! Make this muffin instead, and I am sure you wont regret it. 😉

    They are moist yet fluffy, and are naturally sweetened by the bananas and dates, making them sugar-free. They are also naturally oil-free and can be made gluten-free too !

    These muffins are one of my favorite healthy on-the-go breakfast or snack, along with my sweet potato oatmeal muffins and apple pie baked oatmeal.

    Jump to:
    • 🍌 What you will need
    • Optional add-ins
    • 🔪 How to make
    • ✔ Tips on making moist muffins
    • How to serve
    • How to store / freeze muffins
    • Commonly asked Q & A
    • More recipes using ripe bananas
    • 📖 Recipe

    🍌 What you will need

    Ingredients needed for this recipe like bananas, oats, apple cider vinegar, nut butter, dates and baking powder
    • Both quick oats and rolled oats can be used.
    • Make sure to use ripe bananas that are brown and spotty ! They will yield the sweetest muffins.
    • I am using peanut butter , but almond butter and cashew butter works well too. You can even make it nut free by using sunflower seed butter or pumpkin seed butter.

    Optional add-ins

    • ¼ - ½ cup chocolate chips
    • ½ cup chopped peanuts or walnuts
    • 2 teaspoon cinnamon powder
    • ¼ cup cocoa powder to make them chocolate-flavored
    • 1 teaspoon vanilla extract

    🔪 How to make

    If your dates are dry, soak them in hot water for 20 minutes. Feel free to skip this step if you are using moist ones.

    Preheat oven to 180c / 350f . Grease your muffin pan or line them with paper liners. ( I recommend using a 12 hole muffin pan. I am using a 6 hole one as it is what I have. )

    Start by making the oat flour by placing the oats in a high speed blender. ( I am using my Vitamix, highly recommend investing in one ! ) Blend at medium-high for about 30 seconds, or until they turn into flour.

    Blending oats into flour in a blender

    Transfer it to a large mixing bowl. Add in the baking powder and mix well.

    Now, place in the bananas, nut butter, apple cider vinegar and dates together with ½ cup of water or plant based milk. Blend until smooth.

    Blending the wet ingredients until smooth

    Pour the wet ingredients into the dry ingredients. Using a fork or spatula, gently stir until everything is just well combined. Be careful not to overmix. The batter will be on the thicker side.

    Batter in a large glass mixing bowl

    Fill the muffin pan with the batter until ¾ full using a trigger ice cream scoop or spoon.

    Muffin batter in a muffin tray

    Bake for 20-25 minutes, or until a toothpick comes out clean.

    Let it set in the muffin tray for 5 minutes before transferring them to a cooling rack.

    ✔ Tips on making moist muffins

    • Do not overmix the batter - The muffins will turn out to be dense, dry and rubbery if you overmix the batter. Hence, fold in the wet ingredients into dry gently, and stop once they are well incorporated.
    • Avoid overbaking - Overbaking them by just a few minutes will dry them out. Hence, I recommend keeping a close eye and checking on them using a toothpick starting around the 18 minutes mark. If a toothpick comes out clean, they can be removed from the oven.
    • Leave the muffin to set in the pan for a few minutes, then transfer them to a cooling rack - Do not let them sit in the pan for too long. This is because they will continue to cook and dry out.
    • If using mini muffin pan, check them around the 15 minutes mark.

    How to serve

    • Drizzle them with some maple syrup or sprinkle on some powdered sugar.
    • Cut them in half, then slather them with peanut butter and top with some banana slices.
    • Drizzle on a generous amount of coconut almond butter.
    • To make them more dessert- like, serve the muffins with a big scoop of your favorite ice-cream.
    An overhead shot of muffins arranged in a white plate

    How to store / freeze muffins

    Let the muffins cool completely. Line a container with paper towels before placing the muffins in. Then, place another layer of paper towel on top of the muffins before placing the lid on. They can then be stored at room temperature for 3-4 days.

    The paper towels work as an absorbent to absorb excess moisture from the muffins, thus preventing them from turning soggy and sticky.

    If you cant finish them in 4 days time, then I recommend you freeze them.

    To freeze, first place them on a large plate in a single layer. Pop them into the freezer for 1 hour or so, or until they are frozen.

    Now, you can transfer them to any storage container or ziplock bags. They can be stored in the freezer for up to 3 months.

    Close up of muffins

    Commonly asked Q & A

    Can I refrigerate muffins ?

    You certainly can, but it is not recommended. Refrigerating them will cause them to dry out, hence altering the texture of your muffins.

    Can frozen banana be used instead ?

    Yes, but do thaw them before using.

    More recipes using ripe bananas

    • Vegan Gluten-free Sweet Potato Banana Pancakes
    • Vegan Chocolate Banana Baked Oatmeal
    • High Protein Vegan Waffles

    If you did make this recipe, do leave a rating and comment down below, we love hearing from you! Subscribe to My Plantiful Cooking to get new recipes delivered straight to your inbox! Follow us on Instagram, Facebook and Pinterest to get the latest updates. 😉

    📖 Recipe

    Muffins arranged on a white plate.

    Vegan Banana Date Oatmeal Muffins

    Meesha
    These super moist and decadent banana date oatmeal muffins are vegan, sugar-free & can be made gluten-free ! Makes a perfect healthy breakfast or snack.
    4.95 from 20 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Breakfast, Dessert, Snack
    Cuisine American
    Servings 10 muffins
    Calories 163 kcal

    Equipment

    • 12 hole muffin pan
    • large mixing bowl
    • high speed blender
    • trigger ice cream scoop

    Ingredients
      

    • 2 cups rolled/quick oats (use gluten-free ones if necessary )
    • 3 medium ripe bananas
    • ¾ cup dates*
    • 1 tablespoon baking powder
    • 2 teaspoons apple cider vinegar
    • ½ cup water / plant based milk of choice
    • ¼ cup nut butter of choice **
    Prevent your screen from going dark

    Instructions
     

    • Preheat oven to 180c / 350f. Grease the muffin pan or line it with some muffin liners.
    • Place the oats in a high speed blender and blend on medium high for 30s, or until the oats turned into flour. Transfer it to a large mixing bowl. Add in the baking powder and mix well.
    • Now, place the bananas, dates, nut butter, apple cider vinegar and water / milk into the blender. Blend until smooth.
    • Pour the wet ingredients into the dry ingredients. Mix gently until everything is well incorporated, but be careful not to overmix.
    • Using a trigger ice cream scoop or spoon, fill the muffin holes about ¾ full.
    • Bake in the oven for 20-25 minutes, or until a toothpick comes out clean. I recommend checking and keeping a close eye on them around the 18 minutes mark.
    • Let them sit in the pan for about 5 minutes, then transfer them to a cooling rack to let them cool down. Enjoy !

    Video

    Notes

    *If your dates are dry, soak them in hot water for 20 minutes before using. 
    **I am using peanut butter, but almond and cashew butter works well too ! You can also make it nut free by simply using pumpkin seed or sunflower seed butter. 
    Store muffins in containers at room temperature for up to 4 days, or in the freezer for 3 months. For more details on storage instruction, check out the ' how to store / freeze muffins' section above. 

    Nutrition

    Calories: 163kcalCarbohydrates: 29gProtein: 4gFat: 4gSaturated Fat: 1gSodium: 159mgPotassium: 300mgFiber: 4gSugar: 12gVitamin A: 23IUVitamin C: 3mgCalcium: 88mgIron: 1mg

    Nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.

    Did you make this recipe ?Tag @myplantifulcooking on Instagram !
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    Reader Interactions

    Comments

    1. Morgan

      May 14, 2022 at 11:09 pm

      5 stars
      Hello,
      Great recipe!! I would like to know what can I replace dates for?

      Reply
      • Meesha

        May 16, 2022 at 8:40 am

        I have yet to try it with other kinds of sweetener, and would not recommend substituting as it might mess up the ratio of dry to wet ingredients.😅

        Reply
    2. Bobbie-Fox

      May 09, 2022 at 11:51 am

      Can you freeze leftover batter?

      Reply
      • Meesha

        May 10, 2022 at 8:05 am

        I would not recommend that. 😅

        Reply
    3. Madison

      June 24, 2021 at 7:29 pm

      5 stars
      I made these for my grandma who is gluten free and she absolutely loved them! Thank you so much for the delicious recipe.

      Reply
      • Meesha

        June 24, 2021 at 9:35 pm

        I am so happy that your grandma likes them! Its my pleasure.😊

        Reply
    4. Janet

      June 23, 2021 at 11:32 pm

      5 stars
      I love this recipe. It is such a good base for any kind of muffin. I made carrot raisin muffins with just the addition of such with extra spices (cinnamon, nutmeg, ginger or allspice). And I plan on doing blue berry with lemon zest next. Love it. Thank you for Sharing!

      Reply
      • Meesha

        June 24, 2021 at 10:39 am

        I am really glad to hear that! Yumm, blueberry and carrot muffins sounds delicious!

        Reply
    5. Tracy Weston-Ladnow

      April 07, 2021 at 1:10 am

      I am getting ready to make these and would like to know how much oat flour comes from 2 cups of oats. I already have oat flour and down here in Mexico oats are very expensive, especially organic. Thanks, hope you see this soon

      Reply
      • meesha

        April 07, 2021 at 9:58 pm

        You will need about 1 1/2 cup oat flour 😊. Do add more if needed !

        Reply
        • Tracy

          April 08, 2021 at 12:08 am

          5 stars
          Thank you I found it on google. I did make them yesterday and I love them. Thanks

        • meesha

          April 08, 2021 at 9:01 pm

          I am happy that you enjoyed them !

    6. Nancy

      January 08, 2021 at 4:22 am

      5 stars
      Really great recipe. The muffins are moist and very light. I used oat flour with out any problems. Thanks for sharing!

      Reply
      • meesha

        January 08, 2021 at 11:23 am

        I am really glad you like it !

        Reply
    7. Mallory

      September 10, 2020 at 9:02 pm

      The recipe says oats in ingredients but oat flour in the instructions, which is it?

      Reply
      • Meesha

        September 11, 2020 at 5:16 pm

        Thanks for pointing that out ! I had edited the recipe 🙂

        Reply
      • Barb

        January 11, 2021 at 8:41 am

        Can I use Tahini

        Reply
        • meesha

          January 11, 2021 at 8:50 am

          I have never tried it, but I think it will work ! Do let me know if you did try it out 😊

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    Hi, I am Meesha, the human behind My Plantiful Cooking! Expect to find plant-powered recipes that are easy to make and wholesome without compromising on taste.

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