Banana-Date Muffins

Banana-Date Muffins

6 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m

“A tasty sweet muffin recipe that won't blow your diet. Bananas and dates team up with bran cereal for a tasty breakfast treat. You'll love it!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 12 muffins



  1. Preheat the oven to 400 degrees F (200 degrees C). Grease a muffin pan with non-stick spray or line with paper muffin liners. Sift together the flour, baking powder, cinnamon and salt; set aside.
  2. In a medium bowl, cream together the sugar, margarine and egg with an electric mixer until light and fluffy. Mix in bananas, vanilla, cereal and dates. Blend in dry ingredients until just incorporated. Spoon into prepared muffin cups to about 2/3 full.
  3. Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Cool in pan over a wire rack for at least 10 minutes before removing muffins from the pan.

Share It

Reviews (6)

Rate This Recipe


I found these muffins to be very dry and low in flavor. Baked goodies are a treat for me, and I want them to be exceptional. I would rather stick to my oatmeal for lowfat and have more flavor in my muffins. Sorry.



What a great way to use up bananas in a healthy, high-fibre way. This one's a keeper for me. I baked this in a bundt pan and made it a cake and it was super moist and tasty. I substituted: 1/2 cup sugar with 1/4 cup splenda and 1/4 cup sugar. 1/2 cup margarine with 1/2 cup applesauce. 12 dates with 1/2 cup sliced strawberries. For 1/12th of the cake, it's 2 points. Can't beat that!!



These muffins are okay. I did reduce the baking powder by half (this is still probably more than necessary for 12 muffins) and doubled the cinnamon- both on the advice of other reviewers. I thought it was interesting that this recipe has no milk, maybe a splash wouldn't hurt. Also, I used 1/2 golden raisins and 1/2 dried figs instead of the dates. It was a good choice. The inside of the muffin is nice and moist, very muffin-like denseness. However, I slightly overcooked mine. so the outside was a bit chewy. Thank you for a good way to use up bananas

More Reviews

Similar Recipes

Lighter Banana Muffins

Lighter Banana Muffins

Jo Jo's Favorite Banana Muffins

Jo Jo's Favorite Banana Muffins

Banana Muffins I

Banana Muffins I

Banana Chip Muffins I

Banana Chip Muffins I

Chocolate Chip Banana Muffins

Chocolate Chip Banana Muffins

Banana Nut Muffins

Banana Nut Muffins


Amount Per Serving (12 total)

  • Calories
  • 210 cal
  • 11%
  • Fat
  • 4.1 g
  • 6%
  • Carbs
  • 40.3 g
  • 13%
  • Protein
  • 3.5 g
  • 7%
  • Cholesterol
  • 18 mg
  • 6%
  • Sodium
  • 371 mg
  • 15%

Based on a 2,000 calorie diet



previous recipe:

Jo Jo's Favorite Banana Muffins


next recipe:

Lighter Banana Muffins