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  • Brittany Aldridge

Healthy Date & Coconut Muffins

These muffins are deliciously coconutty and sweet with bananas and dates. They’re also grain and wheat free, refined sugar free, and dairy free - making them the perfect healthy treat! Makes 12 muffins


  • 3 tablespoons of coconut oil, melted

  • 4 overripe bananas, mashed

  • 2 large eggs

  • 2 tablespoons of flaxseeds

  • 2 tablespoons of honey

  • 3/4 cup of almond meal

  • 2 teaspoons of vanilla extract

  • 2 teaspoons of ground dutch cinnamon

  • 1 teaspoon of baking soda

  • 1/2 teaspoon ground coriander seeds

  • 1/2 teaspoon nutmeg

  • 1 1/4 cup of desiccated coconut, plus more for sprinkling

  • 1/2 cup of coconut flour

  • 1/2 cup of almonds, roughly chopped

  • 1/2 cup of dates, roughly chopped


  • Preheat your oven to 175 °C fan-forced (195°C or 350 °F). Grease a muffin tin with coconut oil.

  • In a large mixing bowl add all the wet ingredients plus the spices and vanilla (including mashed banana) and mix well. Then add all the dry ingredients giving it a good mix until everything is thoroughly incorporated. Add in the chopped nuts and dates and fold them into the mixture.

  • Spoon the mixture into the muffin tin, sprinkle over some more desiccated coconut if you would like. Then bake the muffins in the oven for 25-30 minutes or until a tester comes out clean and the muffins are golden on top. Please enjoy!

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