Banana Date Walnut Muffins Low Fat Vegan
Start your morning on a wholesome note with these Banana Date Walnut Muffins, a low-fat, vegan delight that's packed with natural sweetness and crunchy texture. This recipe marries ripe bananas, fiber-rich dates, and heart-healthy walnuts to create a moist and flavorful muffin that's both satisfying and nutritious. Made with unsweetened almond milk and a splash of apple cider vinegar, these muffins are dairy-free and egg-free, perfect for those following a plant-based diet. Lightly spiced with cinnamon and naturally sweet without any refined sugar, they’re an ideal guilt-free treat for breakfast, a midday snack, or even dessert. Ready in just 35 minutes, these easy-to-make muffins are a great way to use overripe bananas and can be enjoyed fresh or frozen for meal prep. Perfect for busy mornings or sharing with friends, these vegan muffins are sure to impress while keeping things wholesome and delicious!
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Recipe Information
Ingredients
- 3 medium Ripe bananas
- 1 cup Chopped dates (pitted)
- 0.5 cup Chopped walnuts
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 0.5 cup Unsweetened almond milk (or other plant milk)
- 1 teaspoon Vanilla extract
- 1 teaspoon Apple cider vinegar
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it lightly with cooking spray.
In a large mixing bowl, mash the ripe bananas thoroughly until smooth.
Add the chopped dates, unsweetened almond milk, vanilla extract, and apple cider vinegar to the mashed bananas. Stir until well combined.
In a separate bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, and salt.
Gradually fold the dry ingredients into the wet mixture. Mix gently until just combined, being careful not to overmix.
Gently fold in the chopped walnuts to the batter.
Divide the batter evenly into the prepared muffin tin, filling each cup about three-quarters full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy your Banana Date Walnut Muffins! Store leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Nutrition Facts
Calories |
1455 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.3 g | 6% | |
| Saturated Fat | 0.6 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1986 mg | 86% | |
| Total Carbohydrate | 344.7 g | 125% | |
| Dietary Fiber | 26.3 g | 94% | |
| Total Sugars | 150.6 g | ||
| Protein | 26.0 g | 52% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 397 mg | 31% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 2676 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
