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.
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 !
🍌 What you will need
- 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.
- 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.
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.
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.
Fill the muffin pan with the batter until ¾ full using a trigger ice cream scoop or spoon.
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.
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.
Commonly asked Q & A
You certainly can, but it is not recommended. Refrigerating them will cause them to dry out, hence altering the texture of your muffins.
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 recipes, it will be awesome if you would leave a rating and review in the comments ! Do tag me on instagram @myplantifulcooking, I would really love to see your recreations. 🙂
Vegan Banana Date Oatmeal Muffins
- 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 **
- 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 !