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Up close side shot of two banana date oat muffins balanced on top of each other with milk and more muffins stacked in the background.

Banana Date Oat Muffins

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5 from 1 review


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.


  • 1 1/4 cup dates
  • 1 3/4 cup all-purpose flour
  • 3/4 cup steel cut oats
  • 2 tsp baking powder
  • 1/2 tsp baking soda 
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 2/3 cup butter, melted and slightly cooled
  • 1/2 cup brown sugar, packed
  • 1 egg
  • 1/4 cup milk
  • 1 banana, mashed


  1. Preheat the oven to 400F. Grease a 12 muffin tin or line with muffin liners.
  2. Soak the dates in hot water (not boiling water — just hot water from the tap is fine). Set aside.
  3. In a large bowl, mix the flour, oats, baking powder, baking soda, cinnamon and salt together. 
  4. In a medium bowl, whisk the melted butter and brown sugar together. Beat in the egg and milk. Mix in the mashed banana until well combined. 
  5. Once the dates have been soaking for about 10-15 minutes, remove and dry them. Then roughly chop them into chunks. 
  6. Gradually add the wet ingredients to the dry ingredients, mixing only until just combined. Gently fold in the dates. 
  7. Evenly divide the batter into 12 muffin tins. As soon as you place the muffins in the oven, reduce the temperature to 350F. Bake for 20-25 minutes until a toothpick comes out clean.


  • You can use regular rolled oats instead of steel cut oats if that is what you prefer. I just like the texture of the steel cut oats best in these muffins.
  • Store leftovers in a sealed container in the fridge for up to a week.
  • Prep Time: 25 minutes
  • Cook Time: 25 minutes
  • Category: Muffins
  • Method: Bake
  • Cuisine: American


  • Serving Size: 1 muffin
  • Calories: 270
  • Sugar: 14g
  • Sodium: 189mg
  • Fat: 12.2g
  • Saturated Fat: 6.9g
  • Unsaturated Fat: 3.9g
  • Trans Fat: 0.4g
  • Carbohydrates: 38.2g
  • Fiber: 3.4g
  • Protein: 4.6g
  • Cholesterol: 43.8mg