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Whole Food Plant Based Banana Walnut Muffins

Makes 12 muffins
Author: Molly Patrick of Clean Food Dirty Girl


  • 4 large dates pits taken out and soaked in boiling water for 10 minutes
  • 1 cup unsweetened non-dairy milk 235ml
  • 2 tablespoons lemon juice
  • 2 1/2 cups regular rolled oats 260g / not instant
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon salt
  • 1 1/2 cups mashed banana 310g / about 3 bananas
  • 1/4 cup 100% pure maple syrup 60ml
  • 1 tablespoon vanilla extract
  • 1 cup chopped walnuts  100g


  • Boil 2 cups of water, remove and discard the pits from the dates and place the dates in a heat proof bowl. Pour the boiling water over the dates and let them soak for 10 -15 minutes.
  • Preheat oven to 350°F (175°C) and line your muffin tin with liners.
  • Add the non-dairy milk and lemon juice to a small mixing bowl. Mix and set aside for now.  
  • Place the oats, baking powder, baking soda, cinnamon, nutmeg and salt in your blender and blend into a powder, about 15 seconds. Transfer to a large mixing bowl. No need to wash your blender, you will be using it again shortly. 
  • Drain and discard the date water and transfer the dates to your blender, along with the non-dairy milk / lemon mixture, banana, maple syrup and vanilla. Blend until smooth and there are no pieces of date.
  • Transfer the blended liquid mixture to the large mixing bowl with the dry ingredients and gently mix, just until the wet and dry ingredients are incorporated (don't over mix or your muffins might end up too dense). Fold in the chopped walnuts.
  • Divide the batter evenly between the 12 muffin liners. These don’t rise much, so fill those muffin liners up to the tip top. You will have plenty of batter to do this.
  • Bake for 18 minutes, until a toothpick comes out clean.
  • Cool completely before going to town with these babies.