How long does sugar-free banana-date-flax muffins [vegan] take to prepare?

Preparation and baking time is typically 30-60 minutes depending on recipe complexity.

Can I make sugar-free banana-date-flax muffins [vegan] without refined sugar?

Yes! Try sweetening with maple syrup, dates, or coconut sugar instead.

Can I make sugar-free banana-date-flax muffins [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is sugar-free banana-date-flax muffins [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does sugar-free banana-date-flax muffins [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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Sugar-Free Banana-Date-Flax Muffins
[Vegan]

AO By: Annie Oliverio

Author Bio

Annie Oliverio's recipes are all plant-based, and many are free of oil and refined products... Read More

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Sugar-Free Banana-Date-Flax Muffins [Vegan

Dairy Free

Vegan

It’s pretty rare that I have those lovely dark brown, very ripe bananas hanging around – the kind that are perfect for recipes. When I do, I almost always make some form of banana bread, like these muffins. To stick to an unspoken not-a-New-Year’s-resolution resolution, I wanted to create a... Read More

Ingredients You Need for Sugar-Free Banana-Date-Flax Muffins [Vegan]

2 very ripe bananas
1/4 cup date paste
1/4 cup tahini
1/4 cup + 1 tbsp. non-dairy milk
2 tsp. vanilla extract
1 cup whole wheat pastry flour
1/4 cup flaxseed meal
1/4 cup barley flour
1/4 cup brown rice flour
1/2 tsp. salt
1 tsp. cinnamon
1/4 tsp. cardamom
1/4 tsp. allspice
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. powdered stevia
1/2 cup unsweetened coconut flakes
1 cup pecans, chopped
1/2 cup semi-sweet vegan chocolate chips, optional

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How to Prepare Sugar-Free Banana-Date-Flax Muffins [Vegan]

Preheat oven to 350F and lightly oil 10 muffin tins (or a 9″ x 9″ pan).
In a medium-sized bowl, mash the bananas and then stir in the date paste, tahini, milk, and vanilla extract.
In a large bowl, whisk together the whole wheat pastry flour, flaxseed meal, barley flour, brown rice flour, salt, cinnamon, cardamom, allspice, baking powder and soda, and stevia.
Pour the wet ingredients in with the dry and stir until almost combined – batter will be thick – and then stir in the coconut, pecans, and chocolate chips, if using. Stir until mixture is thoroughly combined.
Scrape batter into prepared muffin tins or pan.
Bake for 25-30 minutes. Let muffins cool for a few minutes in the pan, then remove them and let them cool completely on a cooling rack.