Banana Cinnamon Spiced Muffins

Indulge your sweet tooth by whipping up a batch of these amazing plant-based, oil-free banana muffins. Dress them up a bit by adding a bit of your favorite nut butter on top, and perhaps a few banana slices! Serve them with a warm glass of non-dairy milk for a delicious dessert, snack, or breakfast treat.


  • 3 ripe bananas (mashed)
  • ½ cup non-dairy milk 
  • 1 teaspoon vanilla extract
  • 10 dates, pits removed
  • 2 cups whole-grain flour (e.g. oat, millet, etc.)
  • 1 teaspoon baking soda
  • ½ teaspoon cinnamon 
  • ¼ teaspoon cloves
  • ¼ teaspoon sea salt


  1. Preheat your oven to 350 degrees F. 
  2. In a large bowl, whisk together flour, baking soda, salt, cinnamon and nutmeg. Food process or blend in a blender your dates, non-dairy milk, and vanilla.  
  3. In a medium bowl, mash up your 3 super ripe bananas, then pour in your date-milk-vanilla mixture.  Whisk until smooth.  
  4. Fold the wet mixture with the dry and stir until fully mixed. 
  5. Line cupcake/muffin pan with unbleached liner.  
  6. Using a tablespoon, measure out two heaping scoops of batter per cup/liner. 
  7. Bake for 22-26 minutes or until golden brown and cooked in the middle.