These healthy and delicious Banana and Date Muffins are packed with plenty of fibre and energy, making them an ideal addition to school lunchboxes or to serve up as after-school snack!
I sometimes get odd cravings for dates. I’ve previously made date cookies and energy balls, but my latest favourite is this Banana and Date Muffin recipe. I have made quite a few variations of banana muffins over the years, with Weet-Bix Muffins and even Chocolate Chip Muffins, but I have to say this recipe is healthier and I actually prefer it over the choc chip variety.
Your kids will love these muffins, especially if they participate in heavy sports activities at school or during after-school care, because they provide such a high source of protein. These muffins will give them plenty of fuel for shooting hoops or surviving soccer practice – they really are a delicious little muffin that’s packed full of goodness.
Silicone Muffin Trays
This recipe was created with the 12 Cup Muffin Pan in mind, but by slightly changing up the cooking temp you could make these bigger by using the 6 Cup Muffin Pan (cook for a little longer), or go for bite-sized snacks by using the 24 Cup Muffin Pan (cook for a little less time).
Whatever muffin pan you decide to use, I strongly suggest that it’s silicone. They are HEAPS easier to clean, plus the muffins slide out effortlessly.
Banana and Date Muffins
|
Prep Time |
Cook Time |
Total Time |
|
10 mins |
25 mins |
35 mins |
- 2 overripe bananas, mashed
- 1/2 cup extra virgin olive oil
- 2/3 cup maple syrup
- 2/3 cup almond milk
- 2 teaspoons vanilla extract
- 2 cups self raising flour
- 1/2 cup dates, pitted and chopped
- 1/4 cup pumpkin seeds, roughly chopped
- 1 tablespoon pumpkin seeds (extra)
Instructions
- Preheat oven to 180°C, fan forced.
- Lightly grease a 12-hole muffin tray or line with paper patty cases.
- In a large bowl, add bananas, oil, maple syrup, almond milk and vanilla. Mix to combine.
- Sift flour over top, mix until combined.
- Gently stir through dates and pumpkin seeds.
- Spoon mixture evenly into muffin cases.
- Sprinkle each muffin with extra pumpkin seeds.
- Bake muffins in oven for 20-25 minutes or until golden and cooked through.
- Rest in tray for 5 minutes, before transferring to a wire rack to cool completely.
By Kat – The Organised Housewife
If you’re wanting even more tasty snack ideas that are suitable for the kid’s school lunches, check out my Lunch Box Recipe Cookbook.
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10 comments
Chocolate banana is SUCH an underated flavour. I made a Chocolate banana protein smoothie this morning and it was the bomb!
I definitely agree 🙂
I’m so excited to try this recipe today because my kids have allergies and this is dairy and egg free! Also, I have lots of overripe bananas 😉
Good luck!
Made these tonight into 2 loaves rather than muffins. Added an extra banana, used gf flour, rice milk, chia seeds and pistachio nuts instead of pumpkin seeds ( didnt have any) tasted amazing!!! Also I used canola oil as I find EXtra Virgin olive oil has too much flavour for baking. Thank you!
Ooh sound yummy, great variation!
Absolutely delish! I don’t think they’ll last long 🙂
Haha they never do in our house either, Keera.:)