Breakfast · From Adam's kitchen

Banana Date Muffins

Name: Banana Date Muffins
Prep time: 10 min
Total time: 35 min
Yield: 18-24 muffins (depends on how deep your tin is)
Ingredients: 5 ripe bananas; 2 eggs; ⅓ cup milk; 1 espresso shot (or 2 oz coffee); ⅓ cup coconut oil or butter; ⅓ cup maple syrup; 2 tsp vanilla extract; 2 tsp cinnamon; ¼ tsp nutmeg; 1 tsp baking powder; 1 tsp baking soda; 1 tsp salt; 10 dates, pitted; ⅓ cup ground flaxseed; ⅓ cup wheat germ (optional); ½ cup all-purpose flour; 1 cup rolled oats

A blender muffin sweetened with dates, bananas, and maple syrup, with a shot of espresso for depth. Everything goes in the blender except the oats, so there is barely any cleanup.

Freezer-friendly
Blender
No refined sugar

Makes: 18-24 muffins (depends on how deep your tin is)
Skill: Easy
Prep: 10 min
Cook: 25 min
Total: 35 min

Banana date muffins cooling on a wire rack

Method

Heads up
The riper the bananas (lots of brown spots), the sweeter the muffins. Heat the oven to 350°F, grease the tin, and brew your espresso.
Blend the wet ingredients (2 min)
Add the bananas, eggs, milk, espresso, coconut oil, maple syrup, vanilla, cinnamon, nutmeg, baking powder, baking soda, and salt to the blender. Blend until smooth.
Blend in the dates (1 min)
Add the pitted dates and pulse until completely blended.
Ready whenYou cannot see any date chunks.
Pulse in the flour (30 sec)
Add the flaxseed, wheat germ (if using), and flour. Pulse just until you cannot see any dry flour.
WhyOver-mixing flour makes muffins tough and chewy. Stop as soon as it is combined.
Fold in the oats (1 min)
Pour the batter into a bowl and gently stir in the oats with a spatula.
Fill and bake (20-25 min)
Fill each muffin cup about ¾ full. Bake at 350°F for 20-25 minutes.
Ready whenThe tops spring back when you press them lightly and a toothpick in the center comes out clean.
Cool (10 min)
Let them cool in the tin for 10 minutes, then move them to a rack. Serve warm with a smear of nut butter or butter.

Make it cheffy

Add a crunchy top

How

Before baking, sprinkle each muffin with a few rolled oats and a pinch of coarse sugar or flaky salt.

Why

You get a bakery-style crunchy top that contrasts with the soft inside.

Swaps

Coconut oil → butter.
Muffins stuck to the tin? Let them cool 10 minutes, then run a butter knife around each edge.
Tops brown but middles are wet? Cover loosely with foil and bake 5 minutes more.

Make ahead & storage

Make ahead

Bake a batch and freeze for easy breakfasts.

Storage

Counter in an airtight container up to 2 days. Fridge up to 1 week. Freezer up to 3 months; thaw overnight, or microwave from frozen for 30-45 seconds.

Macros per serving

Estimate

Calories: about 150
Protein: about 2.5 g
Carbs: about 24 g
Fat: about 5.5 g

Per muffin, based on 21 muffins (the whole batch is about 3,100 calories, 53 g protein, 510 g carbs, 115 g fat). Uses 2% milk and no wheat germ.

Back to the recipe box

Banana Date Muffins

Method

Heads up

Blend the wet ingredients (2 min)

Blend in the dates (1 min)

Pulse in the flour (30 sec)

Fold in the oats (1 min)

Fill and bake (20-25 min)

Cool (10 min)