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. Start with this one though because it is so simple. Nothing extra to do but mix and bake.
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.
Recipe Notes
You can very easily freeze muffins. Just put tham in a freezer safe bag and keep in the freezer for up to 6 months.
Andi @ The Weary Chef says
These muffins sounds delicious! Thanks for sharing this recipe! 😀
Ginny McMeans says
Anytime Andi!
Ashlyn @ Belle of the Kitchen says
I think muffin Mondays are a fabulous idea, and these look like the perfect ones to start with! Love all of the flavors in these!
Ginny McMeans says
That is great Ashlyn! Thanks!
Deb says
When do we add the mashed banana?
Ginny McMeans says
Oh my gosh Deb. At step number 7. When you are mixing all the wet ingredients together. Thanks and I fixed the recipe. 🙂
Amanda says
I just made these and oh my delicious… I subbed coconut sugar for brown sugar because I was out! They are quite sweet and perfect for us!! I’m making another batch as mini loafs to store in the freezer for on-the-go mornings. Thank you! My vegan husband says two big thumbs up 🙂
Ginny McMeans says
Two thumbs up to you both! Thanks so much!