These little muffins are filled with goodness! They are naturally sweetened with pumpkin, banana, dates and 1 tablespoon of organic honey–no need for added sugar! I use white wholewheat flour for the added fiber, of course, and make these without any eggs or dairy, so for those of you who are pure vegans and do not use honey then you can omit it (there is so little of it, it will still be plenty sweet–I just love that little bit of added yumminess and I am OK with bees making honey!). Pumpkin Banana Date Muffins are so flavorful and moist and make for a perfect after school snack this fall season!
Pumpkin Banana Date Muffins (Vegan)
These little muffins are filled with goodness! They are naturally sweetened with pumpkin, banana, dates and 1 tablespoon of organic honey–no need for added sugar! I use white wholewheat flour for the added fiber, of course, and make these without any eggs or dairy.
Ingredients
- 1 15 oz canned organic pumpkin (100% pure)
- 2 ripe bananas small, mashed with a fork
- 6 medjool dates pitted, chopped + 2 Tbsp water
- 1 Tbsp organic honey
- 1 tsp pure vanilla extract
- 1 cup organic expeller pressed canola oil
- 2 1/2 cups white whole wheat flour
- 1 Tbsp baking powder
- 2 tsp cinnamon
Instructions
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Preheat the oven 350 F
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Place the chopped dates in a small container with 2 Tbsp of water in microwave for 30 seconds to soften them.
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Place the warm dates (with the water), canned pumpkin, mashed bananas, honey, canola oil and vanilla in the bowl of an electric mixer and beat well.
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Add flour, cinnamon and baking powder and beat again to blend well (the batter will be thick, and that's OK!).
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Pour batter in a muffin pan lined with baking paper cups.
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Bake in preheated oven for 20-25 minutes, or until tester inserted in the center comes out clean.
I don’t have any canola oil, would 1 cup of olive oil be a good substitute?
Absolutely!! 🙂
Hi Catherine
It’s mentioned 2tsp cinnamon. When do we need to add cinnamon?
Oh My goodness, Kiruthika, good catch!! I just forgot to write it in the instruction, but thanks to you remedied that now! The cinnamon goes in with the flour and baking powder. Thank you so much for bringing this to my attention!!! 🙂
I am doing an oil free diet. Do you think applesauce would be a good substitute for the canola oil?
Since I’m WFPB, I substituted maple syrup for the honey and one cup of unsweetened applesauce for the oil. The muffins turned out fine. I also added a handful of vegan chocolate chips.
Lovely Carol! I am so glad they were so tasty!
I am liking your recipes but I don’t like pumkin. Can sweet potatoes be substituted in the recipe for pumkin banana date muffins? If so, how much if I bake them in the oven?
Thanks!
Hi Teresa! I haven’t never tried this recipe with sweet potatoes but because the consistency and sweetness is equivalent to that of pumpkin, I would say: go for it!! 🙂
Yes, my thought exactly! Thank you for the encouragement! I’ll let you know the results. By the way the apple date muffins and lava cake are great. The meatballs are fantastic too, not dry. Thanks again!!
Thank you Teresa!!! and…my pleasure always!! 🙂
Hello Catherine
Happy New Year!
I am sensitive to everything in wheat and also to almonds. Would you be able to suggest another flour that I could substitute? I love the combination of pumpkin, dates and bananas. Your creations are very inspiring.
Regards
Ana
Sydney, Australia
Hi Ana, thank you for the kind words–You could always try a gluten-free flour but I have no idea how this would turn out as I never use it, so not sure how it would turn out!
I can say don’t use cassava flour! I was out of whole wheat flour and used this in place.. the result was inedible! I’m thinking Bob’s Red Mill 1-1 baking flour could work if you need it to be GF. Not sure, but maybe worth a try!
OH MY GOODNESS Robert, good catch!!! I can’t believe I had forgotten to specify!!! It’s 350 F. I rectified it right away. I was so excited to write it up, I got ahead of myself! Thank you again!! 🙂
What would be a good alternative for the wheat flour?
Hi Rita, I haven’t tried any other flour for now so not sure which would be a good alternative. The reason why I use whole wheat flour (be it whole wheat pastry flour or white whole wheat flour) is because of its nutrition profile and fiber content. Are you asking because you are gluten-sensitive?