No, I mean it. Amazingly. Wholesome.
BANANA BREAD MUFFINS. 5 Ingredients.
These muffins embody everything that this week has been asking of me:
- NUTRITIOUS: You know that time post-holiday where your body is happy and full on cookies… and also begging to be fed with real food outside the main categories of sugar, frosting, and hot cocoa? Hi. I am you and you are me. These banana bread muffins are those real food things because they happen to be amazingly wholesome – shout out to oats / bananas / eggs / dates for keeping our bellies full and our bodies glowing.
- EASY: Is it just me or is that sleepy post-holiday nap addiction still dominating your vibe? My favorite activity of all time since December 25th has become NAPPING. Which is why this = 5 INGREDIENTS. You could memorize this the first time you make it.
- NOT A SALAD: I don’t know, it feels kind of soon to bust out allllll the healthy eating stops. Don’t you think we should eat comfort food and stay in our slippers and jammies for a few more days? Yeah, me too. I’ll be right over. These banana bread muffins are ideal for that confusing time between Christmas and New Year’s Eve where you are very seriously thinking about the fresh-start-new-you mindset but you are still very much embracing the fact that the holidays ARE NOT OVER YET.
You can, in fact, have the best of both worlds right here. Banana Bread Muffins FTW.
Ingredients You Need
I love a short ingredient list! Especially when it comes to baking. Here’s all you need – you might even have it all on hand already:
- Old-fashioned oats
- Bananas
- Eggs
- Pitted whole dates
- Baking soda
- Salt and cinnamon if you want!
- Chocolate chips (not necessary, but 👌🏼)
How These Muffins Are Made
Okay, one of my favorite things about this recipe is that it’s MADE IN A BLENDER!
You just dump everything in, blend it up into a batter, and pour it into a muffin tin.
Bake for 15-20 minutes and you’re golden. So easy, so good.
Add-Ins For These Muffins
When it comes to toppings or add-ins, there is no pressure to use chocolate chips. But, like, IT’S SO GOOD.
You could also add in some nuts like walnuts, which would be delicious!
Lastly, these little muffs have NO major fat source in them, which is super awesome and I was definitely skeptical of whether or not they could actually pull it off and TASTE GOOD, but it does mean that I love to slather these in butter.
Description
Banana Bread Muffins – made with just 5 wholesome ingredients! no refined sugar, naturally gluten free, and SO yummy!
- Preheat Oven: Preheat oven to 350 degrees.
- Prep Muffin Tin: Grease a muffin tin.
- Make Batter: Mix all ingredients in a blender or food processor until smooth.
- Pour Into Tin: Pour batter into muffin tin (you should have enough for 10-12 standard size muffins). Top with chocolate chips if you want.
- Bake: Bake for 15-20 minutes. Store in the fridge for up to 3 days.
Notes
We used Dole whole pitted dates which are very soft, similar to medjool dates. Medjool dates also work in this recipe. If you need to soften the dates a bit, just soak in some warm water before putting the blender. This is especially helpful if you have a less-than-awesome blender.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Breakfast
- Method: Bake
- Cuisine: American
Keywords: banana bread muffins, healthy banana bread muffins, healthy banana muffins
Frequently Asked Questions
What if I don’t have a blender?
Because of the dates, this recipe really requires a blender or food processor break them down into a smooth batter. You could try chopping them very finely but the texture will just be a little different!
What can I use instead of dates?
Other readers have substitutes other dried fruit (raisins, apricots, etc.) and it’s worked great! We’d love to hear about what substitutes you find that work!
What other add-ins would be good?
I love these with chocolate chips, but I think adding some chopped nuts (like walnuts) would be delicious too!
How should I store these and how long do they keep?
I like to keep these in an airtight container in the fridge. They should keep for 3-4 days in the fridge!
What type of dates should you use?
I typically use the Dole pitted dates in a bag which are really soft and easy to blend! If you’re using whole medjool dates that you pit yourself and they’re a little hard, you can soak them in hot water for 5-10 minutes to soften them up.
Three More Amazing Blender Muffins
One More Thing!
This recipe is part of our collection of best healthy breakfast recipes. Check it out!