These Medjool Date & Banana Muffins are naturally sweet, wonderfully moist, and incredibly easy to make. Ripe bananas and chopped Palestinian Medjool dates create a soft, fluffy texture with rich caramel notes, making them perfect for breakfast, lunchboxes, afternoon tea, or a wholesome snack.
Featured Product
- 120–150g chopped Palestinian Medjool Dates
Ingredients
- 115g unsalted butter, softened
- 150g caster sugar
- 2 eggs, lightly beaten
- 4–5 very ripe bananas, mashed (approximately 450–500g without peel)
- 190g plain flour
- 1 tsp bicarbonate of soda
- ½ tsp salt
- ½ tsp vanilla extract
- 120–150g chopped Medjool dates (depending on your preferred sweetness)
Method
- Preheat the oven to 180°C (160°C fan) and line a 12-hole muffin tin with paper cases.
- Beat the softened butter and sugar together until pale and fluffy.
- Gradually add the eggs, mixing well after each addition.
- Stir in the mashed bananas until fully combined.
- In a separate bowl, sift together the flour, bicarbonate of soda, and salt.
- Fold the dry ingredients into the banana mixture, then add the vanilla extract. Mix gently until just combined—avoid overmixing.
- Fold in the chopped Medjool dates.
- Divide the batter evenly between the muffin cases, filling each about three-quarters full.
- Bake for 20–25 minutes, or until a skewer inserted into the centre comes out clean.
- Allow the muffins to cool on a wire rack before serving.
Serving Suggestions
- Enjoy warm with a little butter.
- Serve with tea or freshly brewed coffee.
- Freeze individually for an easy grab-and-go breakfast.
- Add chopped walnuts or pecans for extra crunch.
