3 Ingredient Banana And Date Muffins

banana date muffins (1 of 1)

Thank you for letting me lie on the couch for weeks on end.

Thank you for letting me eat all the chips and bacon off your plate as you looked at me wondering who had possessed your wife.

Thank you for going to the grocery store, time and again, even though you hate it.

Thank you for telling me I am beautiful as I wear the only two dresses that fit day in and day out, while I run into countless people who think I am much closer to the end of my pregnancy than the start.

Thank you for getting the kids breakfast on the days I couldn’t get out of bed.

Thank you for buying me watermelon and grapes and whatever else I felt I needed instantly.

Thank you for your patience, your help and your support.

Thank you for your unconditional love.

Thank you for the precious, perfect little being that is growing inside me.

3 Ingredient Banana And Date Muffins

  • 2 cups almond meal
  • 2 ripe bananas, peeled and halved
  • 10 medjool dates, seeds removed
  1. Preheat your oven to 175°C or 350°F. Grease 12 holes of a mini muffin tray. Alternatively you can grease and line a loaf tin with baking paper.  Mine measures 19.5cm x 9.5cm.
  2. Place the almond meal and bananas into your processor and blend until the mixture resembles a thick batter. Add the dates and blend to chop and combine the dates. Spoon the mixture into your prepared muffin holes and bake for 20 – 25 minutes. If you are making this in a loaf tin extend the cooking time to 30 – 35 minutes.
  3. Remove from the oven and allow to cool for 10 minutes before gently transferring to a cooling rack.
  4. Serve. Eat. Enjoy.
Rate this recipe
3 Ingredient Banana And Date Muffins
3.5 Based on 60 Review(s)
  • Monique-Chris Kauie-Hill

    Hi is there anything else I could use in place of almond meal we have nut allergies in our house thanks

    • I have only made this one with almond meal but have some similar nut free recipes coming up soon. x

      • Rach_the_vego

        I made something similar with oats before (not GF then but was good).

    • Katie Hewett

      Did u find a substitute? I work at a school so my lunches have to be nut free

  • Heidi

    Looks yummy- Could you add a raising agent to make it a bit lighter?

  • Kerryy


  • rach

    This smells great. I used cinnamon and walnuts and approx quantities of everything and I used soaked dried dates. Made 3-4 x recipe.

    • Perfect!!! Thank YOU!! I am glad you enjoyed it. x

    • Fee

      Hi Rach, approximately how many grams of dried dates did you use? So much more cost effective. Thanks.

      • I usually suggest doubling the amount if using the prepackaged dates. I hope this helps. x

  • Rach_the_vego

    Tastes delicious – I added cinnamon and walnuts. I didn’t really measure things properly just did it by consistency (about x4 recipe) and worked fine.

    • Fabulous!! Thank YOU! I am glad you enjoyed it. I really appreciate the feedback. x

  • Sam Leon

    Made this last night and OMG WOW !! It’s perfect for a healthy morning or afternoon tea to stop the snacking on the chips and icecream 😛
    Thanks heaps and I’m making more of these recipes as we speak 🙂

    • Thank YOU!!! I really appreciate the feedback. I am glad you have enjoyed the recipe. Be sure to let me know how you go with anything else that you try.

  • Jen

    Just made this for (and with) my 2.5 year old. Bianca, your recipes are just so simple and perfect. I’m 6 days postpartum with bub number 2 and it’s great to be able to quickly throw something nutritious like this together for my fussy toddler and have him absolutely love it. I adore your books, website and Facebook page. Thank you and rest up!!

    • Thank YOU so much Jen!!! You are doing exceptionally well to be in the kitchen already. I hope everything is going well with yourself, baby and your family and that you are getting some rest. I really appreciate your feedback and support, be sure to keep me posted on how you are going with the recipes. x

  • Alex

    Just made this and it is amazing! i didn’t have any almond meal so i used oats and also added some walnuts to add a bit more flavour and texture 🙂

    • Perfect!!!! Thank YOU. I am glad you enjoyed it. x

  • Carolyn

    Thanks so much for a lovely recipe. I underestimated how many almonds I had to make almond meal so I substituted with macadamias and hazelnuts. A dense sweet nutty loaf! My 4yr old is now home recovering from open heart surgery last month and this loaf served warm with a dollop of butter brought a smile to his little face!

    • OH I am so sorry for all your family has been through! I hope your little boy is going well and that you have a great medical team and that you are surrounded with love and support. xxx
      The loaf sounds divine with all of that nutty goodness! I am glad it was enjoyed. x

  • Andrea Hurley

    I just made this using ground sunflower seeds instead of almond meal. Worked fine! Delicious 🙂

    • Fabulous!!! That is great to hear! Thank you. x

  • Wendy

    Hi do you think you could make this and put in muffin cases instead to bake instead of making into a loaf?

    • Yes I think that would work, you would need to adjust the cooking time. x

  • Emma T

    Just used frozen banana to try to make this and my batter is like icecream! Tastes so yummy. Not sure if I should still bake it or enjoy as icecream.

    • Laughing! Yes I imagine it would be like ice cream. I hope you were able to enjoy it either way. x

  • debbie

    Just made this, but did so with a couple less dates and added some chopped walnuts. I’m enjoying it warm with my coffee. Delicious….as your recipes always are.

    • Thank YOU so much Debbie, that is great to hear!! I am glad you enjoyed it . x

  • Katie Hewett

    I work in a nut free school what can I substitute for almond meal?

    • I am sorry but I have only made these this way. x

  • Emily Leonard

    Can you freeze the muffins?