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The Best Banana Muffins (Vegan and Sugar Free)

The Best Banana Muffins (Vegan and Sugar Free)

Whoooooo needs more banana muffins!?

… don’t answer that. 

best banana muffins

I figured if there were a trillion other recipes for “best banana muffins” out there, why couldn’t I have one too? (am I being sassy?)

Besides, if you are anything like me, you seriously can’t have enough muffin recipes. Each one I come across still excites me and makes it onto the “to make!” list.  Muffins are just that special.  Especially those of the banana variety. 

banana muffins chocolate chip

My thing with muffins is I actually like them to be as simple as possible. I like them to have only one, maybe two, prominent flavor profiles – so that I can then top them with all the nut butters or add them to overfilling yogurt bowls with all the toppings. Too many flavors in one little muffin don’t allow me to have my topping satisfaction. My taste buds don’t know where to go. 

So that’s what these banana muffins let me do. They are bursting with sweet banana flavor while remaining the perfect vessel for slatherings of peanut butter and dunks of greek yogurt. The recipe can act as a base for any additions you’d like  – chocolate chips, blueberries, cranberries, nuts. Go crazy! I tend to go for a trio of plain, chocolate and fresh cranberry to get all my cravings in.  

banana muffins three kinds

Here’s the story. I first made these babies when working at a vegan restaurant here in Toronto. They had what I thought were the worlds’ best banana muffins, so I snook a peak at the ingredient list and was shocked.  It was so short!  “How can you make banana muffins without any sort of milk, egg substitute, or sugar?” thought my naive little baker self. 

chocolate banana muffins

Well I proved myself wrong when I got to experimenting. These may be the most simple, minimalist banana muffins to date (pun totally intended). Not only are they vegan and refined sugar free, they are made without any milk or egg substitute at all (no flax, no chia, no egg replacer). The sweetness comes straight from the banana and date puree. Now if you saw my recipe from last week, you will have already been introduced to date puree. Not only does it provide all the sweetness you need, plus some added caramel undertones, it is also what helps give these muffins their extra smooth, moist (but not too moist), texture. 

banana muffins

So when you’ve made these banana muffins and have some date puree left over, go on over and make those caramel chocolate bars. Then I highly suggest making yourself some of these coconuty cups, and definitely use up whats left for this epic pieOh and don’t forget these salty little treasures

banana muffins

But breakfast first, remember!! 

Add this totally simple, sweet and nutritious banana muffins to the line up. I promise you they bring something unique to the table. Or car, or bed, or picnic… 

The Best Banana Muffins: Vegan and Sugar Free and as simple as can be! Click To Tweet

banana muffins pan


Banana Muffins (Vegan and Sugar Free)
Yields 9
These deliciously moist banana muffins are made without any milk or egg and sweetened naturally with only bananas and dates. A simple, easy and minimal breakfast treat loaded with flavor. The perfect vessel for your favorite nut butter.
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  1. 1 cup rolled oats
  2. 2 cups spelt flour (may substitute whole wheat pastry flour or 1:1 gluten free blend)
  3. 1/2 cup date puree (see below)
  4. 1/2 cup sunflower oil
  5. 3 medium ripe bananas, mashed
  6. 1 cup water
  7. 2 tsp baking powder
  8. 1/2 tsp baking soda
  9. 3/4 tsp salt
  10. 1/2 tsp cinnamon
  11. 1/4 tsp nutmeg
  12. 1/2 tsp vanilla extract
  13. 1/3 cup additions of choice (optional): chocolate chips, berries, nuts etc.
  14. ***
  15. Date Puree (makes 1 cup - you will have extra)
  16. 1 1/4 cups pitted dates
  17. 1 1/4 cups water
  18. 1/2 Tbsp vanilla extract
  19. 1/4 tsp cinnamon
  20. pinch nutmeg
  21. Put all ingredients in a sauce pan and let simmer on low heat for 25 minutes, until half the liquid as evaporated. Let cool and then puree in a food processor until smooth.
  1. Preheat oven to 350 celsius. Grease a 12 inch muffin tin.
  2. Prepare date puree.
  3. Combine all dry ingredients in one bowl.
  4. Mash bananas and combine with oil, water and date puree.
  5. Make a well in your dry ingredients and pour in the wet. Add in added ingredients of choice. Carefully stir all ingredients together only until combined. Do not over stir!
  6. Bake for 5 minutes at 350 and then without opening oven door, turn heat down to 325 for remaining 35-40 minutes. Test with a toothpick.
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Tell me,

Favorite kind of muffin?

Do you prefer a lot of flavors in a muffin? Or something plain so you can add all the toppings?


  1. Kate | 29th Mar 16

    I am impressed with how fluffy this babies are w/o eggs! I love simple too when it comes to muffins. I often turn muffins into bars because I hate cleaning my muffin tin. I have yet to make date puree, but I have not a doubt it is delicious!
    I am with you on plain muffins. Let me decide how to decorate them with other flavors! Though I never argue with cocoa powder 😉
    Kate recently posted…9 Ways I Save on GroceriesMy Profile

    • Cora | 31st Mar 16

      I was shocked too the first time I made them – who knew!?
      Cleaning muffin tin = bane of existence. Smart move with making them into bars.

  2. Stephanie Leduc | 29th Mar 16

    I have made date puree before for muffins and can totally vouch that it adds an amazing caramel taste! There are never enough muffin recipes in the world and I have to agree that although I love a flavor bursting muffin, the plain ones are always fun because the flavours can be changed up with the toppings! These muffins look delicious 🙂

    • Cora | 31st Mar 16

      My thoughts exactly 🙂

  3. Heather@hungryforbalance | 29th Mar 16

    These look delicious and I can’t believe there’s no egg or egg replacer!! So very cool! I madding these to my ‘to make’ list pronto!

    • Cora | 31st Mar 16

      I couldn’t believe it either! A baking wonder 🙂

  4. Kaila @ Healthy Helper | 29th Mar 16

    These muffins look AMAZING!!! I love using dates as my sweetener! Thanks so much for linking to my caramel peanut pretzel candy!!

    • Cora | 31st Mar 16

      They are such a perfect treat!

  5. Sarah @ Bucket List Tummy | 29th Mar 16

    Drooling over here – send some my way por favor! Like you, I like simpler flavor combo’s so I can top them with all the things. My muffins usually have bananas, but I reallllly love the lemon poppyseed flavor profile!
    Sarah @ Bucket List Tummy recently posted…Weekends are meant for good food and mental rechargeMy Profile

    • Cora | 31st Mar 16

      Oh I loooove lemon poppy seed. I only think I’ve tried making them once – I feel like its a flavor best saved for a cafe splurge.

  6. Susie @ Suzlyfe | 29th Mar 16

    I need a muffin so, so bad. Screw it, I need food. These look amazing.
    Susie @ Suzlyfe recently posted…The Power of Positivity (Rather than Optimism)My Profile

    • Cora | 31st Mar 16

      Go get yourself some food!! And its okay if its muffins 🙂

  7. Heather @ Polyglot Jot | 30th Mar 16

    Wow that looks delicious!! I think my favorite is just plain old chocolate chip…i cant get enough of those!
    Heather @ Polyglot Jot recently posted…Easter Weekend 2016My Profile

    • Cora | 31st Mar 16

      Plain chocolate chip all the way – hence why I had to add chocolate chips to at least half this batch.

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  9. Meghan@CleanEatsFastFeets | 31st Mar 16

    I don’t think there can ever be too many banana nut muffin recipes out there or too many bananas for that matter. Bananas are my jam, not to be confused with actual jam.

    • Cora | 31st Mar 16

      Turns out these are lovely with jam as well 🙂

  10. cookiesnchem | 31st Mar 16

    Oooh amazing! I’ve made banana muffins with date puree before. Cleaning the blender/processor afterwards is such a hassle, but TOTALLY worth the lovely caramel flavour that it adds to the muffins. I would add chocolate chips and maybe even coconut to this recipe! It looks so wonderful. Thanks for sharing!
    cookiesnchem recently posted…You Know You’re Lazy When…My Profile

    • Cora | 31st Mar 16

      Yeah I hold off cleaning my processor for as long as possible… I’m more interested in the making and eating part :).

  11. Joyce @ The Hungry Caterpillar | 3rd Apr 16

    Yum! I’ve tried re-introducing dried fruits and they seem (knock on wood) to have gone okay. I’m excited to try to start using dates because I’ve never really been able to jump on the baking with dates phenomenon. These look awesome!
    Joyce @ The Hungry Caterpillar recently posted…Low-FODMAP, Gluten-free & Vegan Red Pepper Chickpea StewMy Profile

    • Cora | 3rd Apr 16

      Oh I hope they go down okay!!

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