Delicious Banana & Date Mini Muffins

Delicious Banana & Date Mini Muffins

Delicious Banana & Date Mini Muffins

This recipe is gluten-free, wheat-free, dairy free and yeast-free.

Serving size: Makes approx 72 mini muffins
Cooking time: 1 hour 30 minutes

Note:  For those that prefer dairy you have the option instead of rice milk you can use 100ml of buttermilk and instead of oil you can use 130g of unsalted butter.


2 Ripe Bananas
3 Small apples
250gm Dates
100ml Olive Oil
2 Tbsp Honey
2 Eggs
1 3/4cup (240gm) Plain Flour
2tsp Baking powder
Pinch sea salt
1tsp bicarbonate of soda
100g Rice Milk
2tsp vanilla extract


Preheat oven to 170 C. Grease mini muffin pan and set aside

Place bananas, apples and dates into a blender and mix/chop

Add oil and honey and beat until combined

Add eggs and mix

Add all remaining ingredients and mix until combined

Spoon mixture into muffin pan and bake for 15 minutes or until skewer comes out clean.

Allow to cool for 10 minutes in muffin tray before turning out onto a wire rack to cool completely.


Buttermilk – for a buttermilk substitution, add 1tbsp of white vinegar or lemon juice to 1 cup of milk.  Combine and allow to rest for five minutes before using in your recipe.

This recipe can be used for bigger muffins or even made as a bread that can be enjoyed fresh or toasted – note that cooking times will need to be increased.

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