Sweet and satisfying, these banana and almond muffins are sweetened with dates, maple syrup and bananas. They're the perfect snack for anyone looking to cut down on sugar. Suitable for vegans.
A great lower sugar snack for kids
Got a kid who gets a sugar high, followed quickly by a slump? Me too.
And inevitably this leads to arguments and bad behaviour.
After many years of experimentation I now know that making sweet treats that use natural sugars like dates don't have the same effect.
Yes it's still sugar - but less processed.
There's also plenty of goodness in these almond and banana muffins - from the bananas, ground almonds and dates.
All in all they're a great choice for kids.
My kids love these and they have never noticed that they aren't as sweet as shop bought muffins or other homemade cakes.
Plus, I don't mind giving one of these to my toddler either as I know he'll get plenty of goodness from the fruit, the almonds and the dates.
Make them even healthier?
Want to make your banana muffins even healthier? Try:
- replacing the plain flour with wholemeal flour
- leaving out the maple syrup and adding more dates instead
- adding a couple of spoonfuls of ground chia or flax seeds
- chuck in some chopped walnuts.
Good for baby led weaning
While I always recommend starting off weaning with vegetables and savoury food, these healthy banana muffins are a good choice for older babies.
If you're following baby led weaning - where you give your baby food and allow the to feed themselves - then these muffins are a great choice.
If you feel they're a bit large you could cut them in half. Alternatively make them in fairy cake cases (you'll get around 24 cakes). Remember to reduce the cooking time if you do this.
Suitable for vegans
As well as sweetening the muffins the mashed banana does a great job of binding them together.
I've also added a tablespoon of cider vinegar into the recipe. This will react with the bicarbonate of soda, helping your muffins to rise without any eggs.
All in all these are delicious and healthy vegan banana muffins.
More healthy muffin recipes you might like
If you like this you might like:
- Healthy carrot and banana muffins
- Banana blueberry yoghurt muffins (vegan)
- Healthy chocolate muffins with sneaky kale
- Redcurrant muffins
- Healthy carrot muffins (vegan)
- Courgette chocolate rye muffins
- Spiced sweet potato muffins (vegan)
- Broccoli and cheese muffins
Pin banana almond muffins for later
How to make these banana almond muffins
If you have made this recipe I would love it if you’d leave a comment and rating below. Thank you!
Banana almond muffins
- 3 ripe bananas mashed
- 50 g dates chopped*, use medjool dates if possible
- 50 g maple syrup or agave
- 125 g coconut oil melted
- 1 tablespoon cider vinegar or lemon juice
- 1 teaspoon vanilla extract
- 250 g plain flour or wholemeal flour
- ½ teaspoon bicarbonate of soda
- 1 teaspoon baking powder
- 50 g ground almonds
- Preheat the oven to 180°C (fan)/200°C/gas mark 6.
- Line a muffin tin with 12 muffin cases.
- Mash 3 ripe bananas in a bowl. Place your 50g chopped dates into a food processor** or blender and pulse until you have a paste. Add 50g maple syrup and blend again until you have a paste.
- Transfer the date paste to a mixing bowl then add 125g melted coconut oil and 1 teaspoon of vanilla extract. Whisk well until smooth. Add 1 tablespoon of cider vinegar and lemon juice and stir.
- Put a sieve on top of the mixing bowl and add 250g plain flour, ½ tsp bicarbonate of soda and 1 tsp baking powder. Remove the sieve and add 50g ground almonds. Gently fold into the mixture.
- Finally add the bananas and gently mix in.
- Spoon into the muffin cases then bake in the centre of the oven for 20 minutes or until golden brown and firm to the touch.
- Remove from the oven, leave in the tin for a few minutes then cool on a wire rack.