Banana, date and pecan muffins with cinnamon sugar

Easy banana, date and pecan muffins topped with delectable cinnamon sugar are easy to make and are perfect snacks or lunchbox fillers.

Banana, date and pecan muffins

Ingredients needed

  • Butter
  • Sugar
  • Flour
  • Eggs
  • Dates
  • Baking powder and Baking soda
  • Vanilla
  • Pecan nuts

How to make banana pecan muffins

  1. Make the batter: Soak the dates in boiling water for a few minutes until soft then puree until smooth with a blender/food processor/immersion blender. In the bowl of a mixer, cream together the butter and sugar until light and fluffy, approximately 5 minutes. Scrape the bowl down half way through. Add the eggs, one at a time, mixing well after each addition as well as scraping down the sides of the bowl. Mix in the bananas and vanilla and finally the dry ingredients. Mix until the batter just comes together. Fold in the dates and pecan nuts. Line a 12-hole muffin pan with cupcake liners then fill each liner 3/4 full with batter. Mix the cinnamon and sugar together and sprinkle over the muffins.
  2. Bake the muffins: Place the pan in the oven and allow to bake for 20-25 minutes or until a toothpick inserted comes out clean. Remove from the oven, allow to cool then serve.

Banana, date and pecan muffins

Can I freeze these muffins?

Yes, muffins freeze very well. Allow the baked muffins to cool down then transfer to a freezer bag or container. Freeze for up to 6 months and allow to thaw completely before serving. Baked muffins will last for up to 4 days covered on the kitchen counter.

Banana, date and pecan muffins

Muffin recipes

  1. Wholewheat brown sugar cinnamon banana muffins
  2. Healthyish double chocolate muffins
  3. Spiced apple muffins with honey butter
  4. Easy healthy blueberry muffins
Banana, date and pecan muffins

Banana, date and pecan muffins with cinnamon sugar

Easy banana, date and pecan muffins topped with delectable cinnamon sugar are easy to make and are perfect snacks or lunchbox fillers.
4.42 from 29 votes
Print Pin Rate
Course: Baked goods, muffins, Vegetarian
Cuisine: American
Keyword: banana muffins, muffins, pecan muffins
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Calories: 288kcal
Author: Alida Ryder
Servings: 12 muffins


  • 125 g (1 stick) butter room temperature
  • 100 g (½ cup) sugar
  • 2 eggs
  • 350 g (approx 6 bananas) very ripe bananas mashed
  • 1 teaspoon vanilla extract
  • 250 g (2 cups) flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 100 g (½ cup) Medjool dates pitted
  • 100 g (1 cup) pecan nuts
  • 1 tablespoon caster sugar
  • 2 teaspoons ground cinnamon


  • Pre-heat the oven to 180ºc and line a 12-hole muffin tray with muffin/cupcake liners.
  • Soak the dates in 1 cup boiling water until soft then puree in a food processor. Set aside.
  • In the bowl of a mixer, beat the butter and sugar together until light and creamy. Add the eggs one at a time, mixing well after each addition.
  • Beat in the bananas and vanilla. At this point, your batter will split and it will look like you've messed it up. You haven't, just keep going.
  • Sift together the dry ingredients then stir into the batter.
  • Fold in the date puree and the pecans.
  • Stir together the cinnamon and sugar.
  • Transfer the batter to the prepared muffin tray, filling each muffin liner 3/4 full with batter. Sprinkled over a little cinnamon sugar.
  • Place in the oven and bake for 20-25 minutes or until a skewer inserted comes out clean.
  • Remove from the oven and allow to cool before removing the muffins from the tin.
  • These muffins will keep for 3-4 days in a airtight container.


Calories: 288kcal | Carbohydrates: 33g | Protein: 5g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 27mg | Sodium: 201mg | Potassium: 140mg | Fiber: 4g | Sugar: 15g | Vitamin A: 430IU | Vitamin C: 0.1mg | Calcium: 36mg | Iron: 1.5mg

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  1. I’m going to try this recipe, I have a habit of making a very similar recipe, then I’ll tell you the result, thank you

  2. Hello Alida,
    I’ve made these muffins several times and variations of original recipe. My favorite is adding the spices from your Chai Banana Muffin recipe into this recipe above, and also subbing in some white whole wheat flour for some of the AP flour… flavorful! ?

  3. I’m confused as the ingredient amounts are both metric & imperial. In trying to convert to imperial, the flour amount wasn’t correct so muffins are soupy which is disappointing with the costly dates & pecans. Can you rewrite this in imperial please? I see your other recipes are. Thanks.

  4. Hi Alida,
    These are sooo delicious!…and friends raved about them too! I added 1/2C oven-toasted walnuts and one additional frozen banana chopped in large chunks. Next time, I’m going to try using 1/2 AP flour & 1/2 white-whole-wheat flour. Thank you for the fantastic recipe!

    1. Hello Alida,
      I noticed salt was missing in the recipe, so I added 1/2tsp salt based on your other banana muffin recipes and that worked well! First batch that I made last week is gone now…so yummy, and friends really enjoyed too!

      I highly recommend splitting muffin sideways (like splitting English Muffin) and toasting it on medium or med-high setting; the outer edges get lightly crisp and the inner stays warm and moist….so delicious! So I’m making them again today, altho subbing 1/2 of the flour with white whole wheat.

  5. I will certainly make these but don’t think I will need an airtight container as they will not last 3/4 days

  6. Amazingggggg!!!
    I tried making them yesterday and they r already finished, thankk you so muchhhh.

    But will you mind mentioning the nutrition facts??

    1. I’m so glad you liked them Anna. I don’t have the nutritional info for this recipe but I know you there are many websites that can give you that info if you input the ingredients.

  7. I am baking these right now and they smell sooooo good. The recipe didn’t mention when to add the vanilla. I just stirred it in before the flour. THank you for sharing your recipe!