banana, peanut butter, date muffins

Banana, Peanut Butter and Date Muffins

Yield 12-14 muffins


Dry Ingredients

2 2/3 cups all-purpose flour

2/3 cup light brown sugar

1 teaspoon baking powder

1 teaspoon baking soda

3 tablespoons sunflower seeds, plus extra for sprinkling

1 2/3 cups chopped dates

Wet Ingredients

2 1/2 cups mashed ripe bananas (about 4 large bananas)

1/2 cup vegetable oil

1/2 cup crunchy peanut butter

1 egg, lightly beaten

1 teaspoon pure vanilla extract or vanilla bean paste


  1. In a medium bowl, whisk together the dry ingredients (flour through seeds) and set aside.  Add the chopped dates, and toss to coat.
  2. In a large bowl, stir together the wet ingredients (bananas through vanilla).
  3. Add the dry flour mixture to the wet ingredients in the large bowl and stir until just combined.
  4. Divide the batter between the wells of a paper-lined muffin tin, filling nearly to the top. Sprinkle the tops of the muffins with seeds, if desired.
  5. Bake at 350 degrees F for 20 minutes or until a toothpick inserted in the center comes out clean and the tops of the muffins are lightly browned.


Sadly, these muffins don’t keep long and don’t do well in the freezer. Try to enjoy them within a day or two of baking.  

You can sub pepitas or use a mix of sunflower seeds and pepitas for the seeds.

Recipe by Love & Flour at