These heathy banana date muffins are absolutely delicious and seriously so easy to make. Not only are the gluten free and dairy free but they’re also refined sugar free because only date sugar is used to sweeten these muffins. Incredibly moist banana muffins with dates that are full of nutrient dense ingredients. They’re super healthy without tasting healthy…if you know, you know!
I often find myself reaching for these healthy muffins when I’m in need of a sweet snack, or even as a healthier breakfast treat on the go. My version of healthy and your version of healthy could mean different things. I consider whole ingredients to be healthier nutrient dense sources of food. I enjoy developing recipes that use natural unrefined sugars to still satisfy my sweet tooth, yet process in my body better compared to traditional sugars.
Many of my recipes call for different types of ingredients with a balance of traditional baking and healthier alternative baking. These delicious banana date muffins are a healthier alternative to a traditional muffin, as these muffins are gluten free and use nutrient dense alternative flours, as well refined sugar free, using only date sugar to sweeten them!
Bananas are also a great way to add natural sweetness and flavor to a recipe. When the bananas on my counter are too ripe, I usually run to my easy healthy banana bread recipe, but I wanted to switch it up with these banana muffins. And, I’m so glad I did! They’re so good, you would never know traditional sugar and flour wasn’t being used.
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Ingredients for Banana Date Muffins
With some healthier alternative ingredient swaps, these delicious banana date muffins come together so quickly.
- Ripe Bananas: Bananas add delicious banana flavor, texture, moistness, and also some natural sweetness! Be sure to use dark spotty ones that are ripe and easy to mash up. If the bananas are not ripe enough, they will not blend well or taste the same.
- Date Sugar: Date sugar is simply dehydrated dates ground up super fine into a sugar That’s it! Pure dates, making these banana muffins completely refined sugar free! Date sugar can tend to clump up, so be sure to whisk well to break any chunks up.
- Olive Oil: Olive oil is rich and full of antioxidants, anti-inflammatory properties, and healthy fats. High quality extra virgin olive oil is best to keep on hand.
- Alternatively, you could use melted coconut oil, just keep in mind that coconut oil solidifies at room temperature, so the temperature of your ingredients could affect the solidity of the coconut oil.
- Eggs: Be sure to use large eggs at room temperature. Cold eggs will not mix well or emulsify properly.
- Almond Milk: You can use any milk you have. Stick with nut milk or oat milk for dairy free.
- Brown Rice Flour: Brown rice flour is lighter and combines so well with the almond flour to create an end result in these muffins just as you would expect with an all purpose flour (I seriously cannot tell the difference and if anything think these flour alternatives produce a much superior result than bleached flour). Brown rice flour is naturally gluten-free, and full of vitamins, minerals, and fiber.
- Blanched Almond Flour: Almond flour is simply almonds ground completely down into a fine flour. I love using almond flour mixed with other flours to get a beautiful texture and flavor in my baked goods. Almond flour is also naturally gluten free and has a more nutrient dense profile compared to traditional flours, rich in antioxidants and vitamin E!
- Medjool Dates: I usually get my organic Medjool dates from Costco. They last a long time in the back of your refrigerator and are so easy to use as a natural sweetener with potassium and B vitamins! They also taste just like a sweet chewy fruit and bake really well into recipes such as muffins, cakes, or cookies. You simply just need to slice the dates down the center, pull out the pits and discard. Then chop up the dates into small pieces to mix in to the muffin batter.
- Baking Soda and Baking Powder: Not to be confused with each other, as they both provide leavening differently, but will help our ovens rise and get perfect puffy muffin tops (along with the high heat preheated oven).
- Cinnamon and Nutmeg: Warm spices that pair perfectly with anything banana flavor.
- Sea Salt: An important ingredient that you only need a little bit of to balance sweetness.
- Vanilla Extract: Real vanilla extract for flavor, always.
- Sliced Almonds: Optional to add on top of the muffins for an additional crunch!
How to Make Banana Date Muffins
These banana date muffins are so simple to make. We use the wet dry method which just means we mix our wet ingredients first, then add in our dry ingredients, and mix to combine.
Combine all spices into a large bowl and mix thoroughly into lean ground beef
Form into ball shape with your hands
Mix in dry ingredients and chopped dates.
Tip: Chopped dates will be sticky. Try to separate the pieces the best you can and toss them in a bit of the flour mixture to help keep them separated when stirring in the muffin batter.
After allowing the mixed batter to rest for just 5-10 minutes, you can scoop it into prepared muffin pan, filling each liner or greased cavity ¾ full. The liners will look almost full, and that’s okay. Top with sliced almonds if desired. I like to do some with and some without.
Reduce the oven heat to 375 degrees Fahrenheit and then place the muffin pan on the middle rack into the oven. Bake until golden brown on top and a toothpick comes out clean, about 22 minutes depending on your oven.
The initial high heat from the oven helps the muffin tops spring up and get that classic domed top! The tops will be golden brown. Be sure to not take the muffins out too early. The tops will look done before the inside has fully baked. If the tops are browning too much, be sure to move your pan on a lower rack or start on the middle rack to be safe.
If you loved these gluten free banana muffins, be sure to checkout our other gluten free recipes.
More Gluten Free Recipes
- Healthy Banana Bread (has an option to use 1:1 Gluten Free All Purpose Flour)
- Chocolate Peanut Butter No Bake Cookies
- Gluten Free Chocolate Chip Cookies
Variations for Banana Date Muffins
There are not many variations that I would recommend with these muffins but there are a couple things you could do to change it up.
- Nuts – Instead of sliced almonds on top, you could opt for other nuts instead or no nuts at all. Chopped walnuts would also be really delicious!
- Milk – I prefer using nut milk to keep these dairy free, but you can use any milk you have. This really just helps to get the correct batter consistency and smooth the mixture out.
- Mix Ins – Instead of chopped dates, you could also use raisins or other dried fruits.
If you’re looking for additional healthier alternative recipes, be sure to check out our recipes here.
Equipment to Use for Banana Date Muffins
You only need a few pieces of basic baking equipment to make these banana date muffins. You’ll need a 12 cup muffin pan, whisk, silicone spatula (I love these sprinkle spatulas) or something to stir and scrape the sides of a mixing bowl with, liquid and dry measuring cups and spoons, mixing bowls, knife and cutting board to cut the dates, and an oven. It’s up to you if you want to use muffin liners or not. If you do not, be sure to spray the muffin pan generously with nonstick baking spray before filling with the batter.
If you love home baking, check out my 5 Must Haves for all Home Bakers for some ideas of items you might enjoy having in your kitchen!
How to Store for Banana Date Muffins?
Store baked banana date muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Top Tip
Make sure to preheat your oven super hot before starting the muffin batter and then reducing when you add the muffins in the oven. Preheating the oven on high heat and then reducing the heat when you add the muffins in is what helps to create the golden brown puffy dome top that all good muffins will have. The high heat helps to spring the tops up, but reducing the heat ensures that the muffins will still bake evenly without overbaking and underbaking in some spots. Always be careful when dealing with hot ovens!
Craving more?
Looking for other healthier alternative recipes like this? Try these:
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Healthy Banana Date Muffins (gluten free and refined sugar free)
Equipment
- muffin pan
- oven
- 2 mixing bowls
- whisk
- silicone spatula
- knife and cutting board (to remove the pits and chop the dates)
- muffin liners (optional, use nonstick baking spray if you're not using liners)
Ingredients
- 1½ cups mashed bananas (about 3 large bananas)
- ¼ cup date sugar
- 2 large eggs (room temperature)
- ½ cup almond milk (any milk works)
- ¼ cup extra virgin olive oil
- 2 teaspoons vanilla extract
- 1⅓ cup brown rice flour
- 1 cup blanched almond flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon sea salt
- 1 cup chopped pitted Medjool dates (pitted, chopped small, about 7 dates*)
- ¼ cup sliced almonds (optional for topping)
Instructions
- Preheat the oven to 425°F. Line a muffin pan with liners or spray it with nonstick baking spray and set aside.
- In a bowl, whisk together the mashed bananas, olive oil, and date sugar until well combined. Whisk in the eggs, then whisk in the milk and vanilla extract.
- In a separate bowl, whisk together the brown rice flour, almond flour, baking soda, baking powder, sea salt, cinnamon, and nutmeg until completely uniform.
- Add the dry flour mixture into the wet ingredients, as well as the chopped dates at the same time and mix well, folding to combine with a silicone spatula. Once no flour is streaks are left. Set aside to rest for 5-10 minutes.
- Scoop muffin batter into prepared muffin pan, filling ¾ of the way full. Top with sliced almonds if desired.
- Turn the oven down to 375°F, and put the muffins in the oven on the middle rack. Bake for 22 minutes or until a toothpick comes out clean (start checking around 18 minutes). Let cool for 10 minutes or so in the pan before removing to a cooling rack or plate to cool completely.
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Notes
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