Banana Date Muffins


Banana Date Muffins


  • 2 C gluten free flour + 1 tbsp for coating dates
  • 2 tsp baking powder
  • 2 tsp baking soda
  • pinch of salt
  • 2 overripe bananas, mashed
  • 1/2 C extra virgin olive oil
  • 2/3 C good quality maple syrup
  • 2/3 C unsweetened almond milk
  • 2 tsp pure vanilla extract
  • 46 large dates, pitted and chopped
  • 1/4 C roughly chopped pepitas + more for garnish


Preheat oven to 400ºF. Line a 12-cup muffin tin with paper liners and set aside.

Whisk together the 2 C flour, baking powder, baking soda, and salt in a bowl. In a separate bowl, mix together the bananas, olive oil, maple syrup, almond milk, and vanilla.

Next, thoroughly combine the dry and wet ingredients. Toss and coat the dates with 1 tbsp flour. Roughly chop the pepitas. Gently fold the dates and pepitas into the batter. Evenly divide the batter among the muffin tin cups and sprinkle each one with a few pepitas. Bake for 20-25 minutes, until muffins are brown and a toothpick comes out clean. 

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!