Hawaiian Banana Date Muffins have some of everyone’s tropical favorites. Mix and bake and you’ll be feeling the ocean breeze in no time.
Hawaiian Banana Date Muffins bring back memories of one of the first recipes I learned to bake, Banana Nut Bread.
Although you can’t go wrong with a moist and sweet bread, these have an added twist of going Hawaiian.
All of my tropical favorites are in here. They even have coconut sugar which should really get you feeling that ocean breeze.
I’ve decided to try a new tradition – Muffin Mondays. We are already meatless on Mondays and every other date of the week so why not create and take advantage of another celebration. That’s my motto!
Maybe you’d like to try some of my other muffins along with me.
Besides these Hawaiian Banana Date Muffins, there are Cinnamon Apple Crisp Muffins and Cinnamon Streusel Mini Muffins just to name a couple.
One of the most popular on the Cinnamon Apple Crisp Muffins. Check out what they look like.
Start with this one though because it is so simple. Nothing extra to do but mix and bake.
Applesauce also goes really well with these muffins. I love to heat the applesauce. That’s something I learned in the South. They serve hot applesauce as a side dish.
You can break open the muffins and put a little dollop on top and it is delicious. As always they are perfect with dairy-free butter too or to grab and go just as is.
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Hawaiian Banana Date Muffins
Ingredients
- 2 cups bananas - about 2 1/2 mashed
- 1/2 cup coconut sugar
- 1/4 cup Organic Coconut Oil
- 1/4 cup Organic Flaxseed Meal
- 1 Egg Replacer - prepared according to your package directions
- 1 3/4 cup whole wheat flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/3 cup dairy free milk
- 1 cup chopped Organic Dates
- 1/2 cup chopped walnuts
Instructions
- Lightly oil 12 muffin tins.
- Mash the bananas and set aside.
- Mix oil, coconut sugar and flax seed meal together and set aside.
- Prepare the egg replacer and set aside.
- In a large bowl mix flour, baking soda, baking powder and salt.
- Preheat the oven to 375°
- Add the oil mixture, prepared egg replacer, mashed banana and milk to the large bowl of dry ingredients.
- Stir lightly and then add the dates and walnuts. Stir until just combined.
- Divide evenly into 12 muffin tins.
- Bake at 375° for 25 to 30 minutes
- Let set 10 minutes and then remove to cool completely on a wire rack.
Nutrition
You can very easily freeze muffins.
Just put them in a freezer-safe bag and keep in the freezer for up to 6 months.
Ginny McMeans says
January 6, 2019 at 11:30 amThat’s great Diana! Thanks so much. Yes, coconut oil gets solid in the cooler weather so it is a good idea to melt and let it cool a bit before using in baking. For some reason we have one coconut oil variety that never gets solid and it’s only ingtredient is organic coconut oil. It’s by Simple Truth Organic in Ralphs, Kroeger, Smith’s and a few others.
Diana @ veggienextdoor says
January 6, 2019 at 11:02 amWe made these for neighbors and they asked for the recipe! The banana-coconut flavor was wonderful.
Next time I will try melting my coconut oil first. We didn’t so it was a little hard to incorporate and needed extra milk.
Kavey Favelle says
August 17, 2017 at 11:59 pmLoving these tropical versions of banana bread, really like the use of dates and coconut sugar. They look gorgeous!
Ginny McMeans says
August 17, 2017 at 10:20 pmThank you Marie. Yes! They are moist and perfectly sweetened. 🙂