Bakery Style Date and Walnut Banana Muffin Recipe • theVintageMixer.com #muffinrecipe #bakerystylemuffin #healthymuffin #bananamuffin

Banana, Date, and Walnut Muffin Recipe

These big bakery-style muffins loaded with dates and walnuts are the perfect breakfast alongside a cup of coffee.
5 from 1 vote
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Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Breakfast
Cuisine American
Servings 18 large muffins

Ingredients
  

  • 2 1/2 cups whole wheat pastry flour or all purpose
  • 1/2 cup old fashioned rolled oats
  • 4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 eggs
  • 1 cup sugar
  • 1 cup buttermilk
  • 1/2 cup oil
  • 3 medium bananas, ripe and mashed (or 2 XL bananas)
  • 1 teaspoon vanilla
  • 3/4 cup walnuts, roughly chopped
  • 8 medjool dates, pitted and roughly chopped

Instructions
 

  • Preheat oven to 425 degrees. Add muffin liners to muffin pan and spray with a nonstick spray.
  • In a large bowl mix together flour, oats, baking powder, and salt.
  • Mix all of the wet ingredients with the sugar: eggs, buttermilk, oil, ripe and mashed bananas and vanilla. (I use an immersion blender to make sure the bananas are well incorporated but you can also use a whisk or even a blender.)
  • Fold the wet ingredients into the dry using a spatula. Stir in the walnuts and dates. Scoop this into the prepared muffin tins (a little over 3/4 full for large muffins).
  • Bake for 5 minutes at 425 degrees then change the temp to 375 and bake for 15-18 minutes. Cool in muffin tray for 5-10 minutes. Serve with butter and honey.

Notes

For mini muffins bake at 425 for 3 minutes then 375 for 8-10 minutes (this makes 48 mini muffins).
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