Banana Date Muffins (No Added Sugar!)

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These healthy banana date muffins combine the natural sweetness of ripe bananas and luscious dates with the wholesomeness of whole grains and have no added sugar! Whether you prefer them regular-sized or as adorable minis, these muffins are perfect for breakfast, a satisfying snack, or as a delightful addition to your kids' lunchboxes.

A toddler's hand grabbing a mini banana date muffin from a plate.

As a busy mom, I'm always on the hunt for wholesome snacks that my kids will love. And let me tell you, these healthy banana date muffins have been a game-changer in my snack arsenal! These adorable muffins are not only delicious but are also packed with nutritious ingredients.

Who doesn't adore the comforting, homey goodness of banana bread, right? Well, these healthy banana muffins bring all the heartwarming flavors of healthy banana bread into a convenient, on-the-go snack.

It's like having your beloved banana bread in portable, bite-sized form. You can also try my easy pumpkin banana muffins or vegan banana chocolate chip muffins.

The best part? These banana date muffins are not just tasty but also incredibly healthy, with no added sugars in sight. Instead, they get their delightful sweetness from the natural pairing of bananas and dates.

These no sugar banana muffins are the perfect healthy breakfast or snack for the whole family, including babies, toddlers, kids, and adults!

In the morning, I like serve these banana date muffins to my kids with some Greek yogurt or almond butter for extra protein. The combination of complex carbs, protein, and fiber will fill them up and give them long-lasting energy to get through the day.

Jump to:

Healthy Banana Muffins For Toddlers
Doctor's Tips
Why You'll Love These Muffins
Ingredients
How To Make Banana Date Muffins Step-By-Step
Chef's Tips
Recipe FAQs
More Healthy Muffin Recipes
Recipe
Reviews

Healthy Banana Muffins For Toddlers

This healthy banana muffin recipe uses simple ingredients and is so easy to make- it's a foolproof recipe. These muffins are completely free of added sugars, making them a safe and wholesome option for your baby or toddler.

In fact, I originally created these banana and date muffins for my "Natural Baby Food" cookbook, where my mission was to create nourishing and delicious options for the tiniest tummies.

Because these healthy homemade muffins have no added sugar, they're an excellent option for babies, toddlers, and older kids alike! And you can make them as regular-sized muffins or bake them in a mini muffin pan to make baby banana muffins.

I use white whole wheat flour and quick-cooking oats in these healthy banana date muffins to incorporate nutrient-rich whole grains into the dish. Read more about the health benefits of oats.

These no sugar banana muffins are perfect as a finger food for babies as they practice their pincer grasp and learn how to self feed. For more information, read my post on How To Start Your Baby On Solid Foods: Part 2.

Doctor's Tips

On average, children in the US consume 19 teaspoons of added sugar each day. That's a lot of sugar! This comes largely from soda, fruit-flavored drinks, sports drinks, cakes and cookies.
The American Academy of Pediatrics recommends avoiding giving food or drinks with added sugar to children under 2 years of age.
For children 2 years of age and older, aim for less than 25 grams (about 6 teaspoons) of added sugar per day.
Try to satisfy your child's sweet tooth with whole fruit instead.

Why You'll Love These Muffins

Natural Sweetness: sweetened with ripe bananas and dates, these banana date muffins are a guilt-free treat without any refined sugar
Wholesome Goodness: packed with healthy whole grain flour and oats, these banana oat muffins are a nutritious choice
Quick and Easy: whip up a batch in no time for breakfast or snack time; all the ingredients come together in one bowl
Perfectly Portable: ideal for on-the-go munching, whether it's for a quick breakfast, a school lunch or a post-workout bite
Kid-Friendly: babies, toddlers, and older kids will adore these no sugar banana muffins, making it a hassle-free way to introduce healthy snacks
Versatile: make a batch of large muffins or mini toddler banana muffins; customize them with your favorite add-ins like dark chocolate chips or nuts for extra flavor
Make-Ahead Magic: a great recipe to make ahead and store in the fridge or freezer for quick access to deliciousness anytime

Ingredients

Ingredient notes and substitutions (see full ingredient list in recipe card at the bottom of the post):

Flour- I use a mixture of all purpose flour and white whole wheat flour to incorporate healthy whole grains.
Oats- I use quick-cooking oats in this sugar-free banana muffin recipe. If you don’t have quick-cooking oats, you can make them by pulsing old-fashioned oats in a food processor until coarsely ground.
Bananas- extra ripe bananas work the best; use the bananas you have sitting out on your counter with brown spots. Ripe bananas are softer and sweeter- they will keep the muffins nice and moist.
Dates- I use pitted Medjool dates for their natural sweetness; you can find them in the grocery store or buy them online.
Egg- you can substitute a flax egg if someone in your family has an egg allergy; to make a flax egg, mix 1 tablespoon ground flaxseed with 3 tablespoons water in a bowl. Let it sit for 5 minutes then use in the recipe to substitute for one egg.

How to Ripen Bananas Fast:
If you don’t have any ripe bananas, you can ripen them quickly in the oven or air fryer! Then they’ll be perfectly soft and ready to stir into the batter. Read my post on How To Quickly Ripen Bananas in the Oven or Air Fryer.

How To Make Banana Date Muffins Step-By-Step

See recipe card at end of the post for full recipe instructions.

Step 1- To make the date paste, soak the dates in hot water for 10 minutes to soften them.
Step 2- Purée them in a mini food processor until a smooth paste forms.

Step 3- Mash the ripe bananas in a large bowl with a potato masher or fork.
Step 4- Add the date paste, egg, milk, oil and vanilla extract to the mashed banana and mix with a spatula or hand mixer.
Step 5- Whisk the flour, oats, baking powder, baking soda, salt and cinnamon together in another bowl. Add the dry ingredients to the wet ingredients and mix until just combined. Do not over-mix the batter. Stir in any optional add-ins like chopped nuts, dried fruit or chocolate chips.
Step 6- Spray a 24-cup mini muffin pan or 12-cup regular muffin pan with cooking spray and scoop the muffin batter into the wells. I like to use a cookie scoop to do this. If using muffin liners, spray them with cooking spray so the muffins don’t stick. Bake in the oven at 375°F for 10-14 minutes for baby banana muffins or 16-18 minutes for regular muffins, until a toothpick inserted into the center of the muffins comes out clean. Cool muffins in the muffin tin on a wire rack for 10 minutes, then turn them out and cool completely.

This recipe is part of my Best Healthy Snacks for Kids Collection.

Chef's Tips

These healthy banana date oat muffins can be stored in an airtight container at room temperature up to 3 days or in the refrigerator up to 1 week. You can freeze them for up to 3 months.
You can stir other ingredients into the muffin batter like chopped nuts, dried fruit, flaxseed, chia seeds, or mini chocolate chips.
Don't over-mix the batter- over-mixing can cause the muffins to become tough. Mix the wet and dry ingredients together until just combined. It's ok if there are some lumps in the batter.

Recipe FAQs

What is the secret to moist muffins?

The secret to moist muffins is keeping the wet and dry ingredients separated and then mixing them together until just combined. This prevents over-mixing the batter, which can lead to tough, dense muffins. Also, use the ripest, softest bananas you have- this will give you moist muffins.

How do you keep muffins from getting soggy?

Make sure to let the muffins cool completely on a wire rack before storing them in an airtight container. This will help prevent condensation from forming on the muffins, which will make them soggy. Once the muffins are cooled completely, store them in an airtight container lined with a paper towels to absorb any excess moisture.