These healthy banana date oat muffins will quickly become a staple in your kitchen. Made with oatmeal, banana, dates, cinnamon and some brown sugar for sweetness, these muffins are hearty and delicious with every bite.
There are so many ways to use bananas in muffins. For example, these banana ricotta muffins are rich and creamy. These banana carrot muffins are healthy and filling. These banana and white chocolate muffins taste like dessert. These banana and pear muffins are perfect for fall. And these banana almond flour muffins are great for a gluten-free muffin recipe.
You might’ve thought dates don’t work in muffins, but they are actually amazing! The oatmeal adds a nice, subtle texture and flavor that is perfectly complemented with the banana and dates. Plus, they’re a great way to use up giant Costco size bags of dates.
These muffins come together quickly. It is easy to whip up a batch in 30 minutes, and after baking and cleaning up, everything can be done in under an hour. Which means there is never a reason not to have freshly baked muffins for breakfast!
Banana Date Oat Muffin Ingredients:
- Banana — You just need one banana for this recipe. Brown/black bananas add the most moisture and best taste to the muffins.
- Dates — I use dried dates for this recipe. Since they are being baked, you don’t need to use fresh dates — save fresh dates for eating fresh.
- Oats — I use steel cut oats because I prefer the texture with these muffins, but you could use regular rolled oats too.
- Brown sugar — For a bit of sweetness. These muffins are perfect with brown sugar rather than granulated sugar.
- Butter — you can substitute with margarine if you like.
- Cinnamon — for a little bit of flavor.
- Egg, salt, baking soda, baking powder, milk — regular baking ingredients.
How to store:
Store any leftover banana, date and oat muffins in a seal container in the fridge for up to a week. You can warm up a muffin for ~20 seconds in the microwave if you like to eat them warm and serve with a small amount of butter.Print