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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.

Course Breakfast, Snack
Cuisine Brittish
Keyword banana and date muffins, banana date muffins, banana pumpkin muffins vegan, date sweetened muffins, healthy date muffins, pumpkin banana muffins vegan, pumpkin date muffins, vegan banana pumpkin muffins, vegan date muffins, vegan pumpkin banana muffins
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 18 muffins
Calories 415 kcal
Author Catherine Katz

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

  1. Preheat the oven 350 F
  2. Place the chopped dates in a small container with 2 Tbsp of water in microwave for 30 seconds to soften them.
  3. 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.
  4. Add flour, cinnamon and baking powder and beat again to blend well (the batter will be thick, and that's OK!).
  5. Pour batter in a muffin pan lined with baking paper cups.
  6. Bake in preheated oven for 20-25 minutes, or until tester inserted in the center comes out clean.