Banana Muffins

By Judi Bushala | November 11, 2021
Makes 12-14 muffins
These are great for breakfast on-the-go, or anytime you need a sweet treat. They are deliciously moist, nutritious, and really hit the spot!


1 cup old fashioned rolled oats
1 1/2 cups 100% white whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/8 teaspoon sea salt
4  Medjool dates, pitted, roughly chopped
1 1/4 cups soy milk, unsweetened
1 1/2 cups banana, mashed
2 tablespoons freshly squeezed lemon juice
1/3 cup 100% pure maple syrup
1 1/2 tablespoons vanilla extract
1/4 teaspoon lemon zest, packed, zest before juicing


  1. Preheat your oven to 350° F and line a muffin tin with paper muffin cup liners, or use silicone muffin cup liners.

  2. Into a food processor, add the oats, white whole wheat flour, baking powder, baking soda, cinnamon and salt and blend for about 30 seconds, until the oats blend into a powder. Transfer the dry ingredients to a large mixing bowl.

  3. To your food processor, add the chopped dates, soy milk, banana, lemon juice, maple syrup, vanilla and lemon zest, and blend until smooth and there are no large bits of dates remaining. This may take a minute or two. You may get one stubborn piece of date that won’t fully break down and that’s fine.

  4. Add the wet mixture from your food processor to the dry ingredients in the bowl, and mix to combine.

  5. Fill the lined muffin cups up with batter, and bake for 20 minutes, or until you can poke them with a toothpick, and it comes out clean.

  6. Let your Muffins cool completely, so you are able to peel the paper liners off. If they are still warm, the paper liners will probably stick. Silicone muffin cup liners work great and nothing sticks!

Recipe Notes

If you want to go absolutely nutty, add some chopped walnuts!

You can substitute the 100% white whole wheat flour with 100% whole wheat pastry flour if you'd like.

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