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.
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
Servings 12 muffins
Calories 288kcal
Author Alida Ryder


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


  • Pre-heat the oven to 180Âșc 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