Quick and Easy Banana Muffins

Quick and Easy Banana Muffins

Quick and Easy Banana Muffins

Reece and Vera love making their Papa (my dad) muffins. Which is great, because my dad spells “love” with the letters D-E-S-S-E-R-T. Not really, but he sure appreciates cookies, ice cream, muffins, cake, etc. With an hour free, and a few overripe bananas, Vera and I whipped up a quick batch of muffins for him this morning. We ended up with over a dozen, so we will bring him some and keep a few for ourselves.

I like this recipe because it uses almond meal as the flour and honey/dates as the sweetener. If you’re not cool with the stick of butter, you can swap 1/2 cup of coconut oil (although they won’t taste quite the same). As far as ease and speed go, the key is using a blender for the wet ingredients. I have a Vitamix, but imagine most blenders could tolerate the job just fine.

Quick and Easy Banana Muffins

*recipe loosely based on the Carrot-Banana Muffins recipe in the True Food Cookbook 

  • 3 large bananas
  • 1 stick of butter (1/2 cup)
  • 3 large eggs
  • 1 teaspoon apple cider vinegar
  • 2 tablespoons of honey
  • 1 1/4 cup of pitted dates
  • 2 cups almond meal
  • 1/2 cup of shredded coconut (unsweetened)
  • 1 tablespoon cinnamon
  • 2 teaspoons baking soda
  • 1/2 teaspoon of salt
  1. Preheat oven to 325 degrees.
  2. Put all of the wet ingredients AND the pitted dates (whole) in the blender and blend until smooth.
  3. In a large bowl, mix all of the dry ingredients.
  4. Add the wet ingredients to the dry ingredients.
  5. Add anything else you want – shredded carrot, dried fruit, nuts, etc.
  6. Fill the muffin tin with liners and each liner with muffin mix.
  7. Bake for approximately 40 minutes.
  8. Let cool and enjoy!

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