These GF Oatmeal Banana Date Muffins were introduced to me recently by my parents, and I was immediately smitten when I took the first bite. I’ve tweaked it slightly, but this was originally an AP recipe by Melissa D’Arabian.
You’ll find these GF Oatmeal Banana Date Muffins to be tropical, toothsome, and oh, so moist. Coconut oil enhances the tropical flavor and adds to the richness of these unforgettable muffins.
After they’ve baked and cooled, these gluten free muffins will keep for a week in the fridge. They also freeze well.
The recipe for GF Oatmeal Banana Date Muffins calls for only dates and bananas to sweeten them. Finely ground almonds and coarsely ground gluten free oatmeal are the foundation for the “flour” base.
Because coconut oil is the fat of choice in this recipe, I also used coconut oil to coat the muffin tin cups. That added bit of coconut oil on the outer crust seems to amp up the tropical flavors of these GF Oatmeal Banana Date Muffins. Obviously, if you’re using a non-stick muffin pan, then you don’t have to use any oil to coat, but the extra coconut flavor really is a plus!
The recipe below makes 11 or 12 standard-sized muffins, but if you cut the bake time by 5 minutes, then you can also make these GF Oatmeal Banana Date Muffins in mini-muffin tins…
…the recipe will make about 24 mini muffins.
Of course, eating these delectable muffins topped with butter or margarine is optional, especially since they’re so moist and rich. Still, the butter knife and I just can’t resist a freshly split warm and steaming muffin…
These GF Oatmeal Banana Date Muffins are ideal for breakfast, a satisfying snack, or both, and yeah, on the same day…
Here’s the printable recipe:
- ½ cup (gently packed) pitted dates
- 2 tablespoons coconut oil (or other oil or butter), plus extra for coating muffin tin cups
- 2 medium bananas, ripe, roughly chopped
- 2 eggs, room temperature
- 2 teaspoons vanilla extract
- 1 ¼ cups rolled oats (gluten-free, if making gluten-free)
- ¾ cup almond flour (*see note below)
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon kosher salt
- Pinch of xanthum gum, if making gluten free (optional)
- *'To make your own almond flour, finely grind ¾ cup unsalted almonds in a food processor.
- Preheat the oven to 350 degrees.
- Coat muffin tins with coconut oil, or use muffin tin liners.
- Place the dates in a large mixing bowl and pour ½ cup boiling water on them and let them sit for 5 minutes to soften.Once dates are soft, then pour off the excess water, but do not drain completely; leave them very wet. Use a fork to smash the dates gently into a loose paste.
- Using an electric mixer, mix the date paste, coconut oil and bananas on medium high speed until soft and creamy, about 2 minutes.
- To the date mixture, add the eggs one at a time, mixing after each one, and then add the vanilla, mixing once more.
- Place the oats in a food processor and pulse until oats become a coarse powder (I prefer them very coarse). Add the almond flour, baking powder and soda, cinnamon, salt, and xanthum gum, and pulse a few times to mix.
- Add the dry ingredients to the wet ingredients half at a time, mixing after each addition. If the dough becomes too thick for the whisk attachment, fold in using a rubber spatula (my dough stayed relatively thin).
- Use a small scoop or measuring cup to scoop dough into a standard muffin pan (or mini-muffin pan), either greased or fitted with paper liners.
- Bake until muffins are golden brown on top and spring back to the touch, about 22-25 minutes for standard muffins, about 17-20 minutes for mini muffins.
- If not using muffin liners, let cool 3-4 minutes before removing from muffin pan,
- Refrigerate or freeze any leftovers. Can be reheated in microwave.
I hope you’ll give these GF Oatmeal Banana Date Muffins a try, and thanks so much for stopping by! Your comments, as always, are appreciated!