Recipe:

Nutty Banana Date Muffins

Nutty Banana Date Muffins recipe

Essentially a cake you can justify having for breakfast thanks to a decent dose of nutritional value! Best enjoyed warm, slowly, and with a giant cup of tea or coffee.

Preparation time Prep: 15 mins
bake time bake: 20 mins
makes:
12
Skill level Totally Doable

You will need:

  • 1 ½ cups soy milk
  • ¼ cup ground flaxseed
  • 2 ripe bananas, mashed
  • Zest and juice of 1 lemon
  • 1 cup plain flour
  • ¾ cup self-raising wholemeal flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon mixed spice
  • A pinch of salt
  • ½ cup pitted dates, roughly chopped
  • ½ cup walnuts, chopped
  • ¼ cup mild-flavoured olive oil or rice bran oil
  • ½ cup brown sugar, to taste
  • 2 teaspoons pure vanilla extract
  • Raw sugar, for sprinkling
~

Directions:

  • 1Preheat oven to 200°C conventional, or 180°C fan-forced. Line a 12-hole muffin tin with non-stick paper liners.
  • 2In a small bowl, mix together soy milk, flaxseeds, banana, lemon zest and lemon juice. Set aside until the mixture has thickened slightly.
  • 3Meanwhile, into a large bowl, sift together the flours, baking powder, cinnamon, mixed spice and salt. Stir well, then add the chopped dates and walnuts, and give another quick mix.
  • 4Add the olive oil to the lemony flaxseed milk, along with the brown sugar and vanilla. Whisk until combined.
  • 5Make a well in the dry ingredients. Pour in the milk mixture and stir until just combined, but don't be too fussy – some dry patches are perfectly fine. Be careful not to overmix or you'll end up with tough muffins!
  • 6Quickly spoon the mixture into the muffin cases, then sprinkle with the raw sugar (it will create a nice crunchy top).
  • 7Bake for about 20–25 minutes, or until the muffins are golden brown; if a skewer inserted into the centre of a muffin comes out clean, you're done! If not, bake for another 2–5 minutes. (If you accidentally overcook them, don't stress: a quick zap in the microwave later will soften them up.)
  • 8Transfer to a cooling rack and leave to sit for 5 minutes, before turning out of the tin. These little babies are best eaten warm!

Variation: To make apple cinnamon muffins, replace the banana with diced Granny Smith apples, and add an extra pinch of cinnamon.
For a tart berry version, replace bananas & walnuts with blackberries, blueberries, raspberries or a mix, and add a combination of orange and lemon zests!
Feel like 'fruit toast' muffins? Instead of the dates and walnuts, use 1 ½ cups mixed dried sultanas, raisins, currants and mixed peel.

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