Banana, Medjool Date and Pecan Muffins

Prep Time 15 minutes
Cook Time 30 minutes
Servings 12 muffins

Muffins are the quintessential on-the-go food. They're small, can be eaten with your hands, and pack a mean punch of nutrients to fuel your day. Either for breakfast or an afternoon snack, these muffins are the perfect appetite appeaser. Loaded with pecans, bananas, almond milk, and Medjool dates, this muffin makes a delicious sweet and healthy snack to pack & go!

How they're made:


  • 1 1/2 cup of spelt flour
  • 1/4 cup of cane sugar
  • 1/2 teaspoon of ground cinnamon
  • 1 tablespoon of baking powder
  • 1/2 teaspoon of baking soda
  • A pinch of sea salt
  • 1 1/4 cup of very ripe banana purée (3 bananas)
  • 4 pitted
  • 1/2 cup of melted virgin coconut oil
  • 1/2 cup of almond milk
  • 1/2 cup of


  1. Preheat the oven to 350°F.
  2. Place muffin cups in your muffin mould.
  3. In a large bowl, mix together the flour, sugar, cinnamon, baking powder, baking soda and salt.
  4. Dice the Medjool dates. In another bowl, mix together the banana purée, the diced dates, coconut oil and almond milk.
  5. Combine the flour bowl and banana bowl and mix well. Chop pecans into large chunks and stir them into the bowl.
  6. Fill each muffin mould and bake for 30 to 35 minutes. The muffins will be ready when you can poke them with a toothpick without any residue sticking. Let cool completely.
Emilie Gaillet
Recipe By

Emilie Gaillet

Emilie creates healthy, and tasty recipes for PRANA as well as her own blog, Murmures. Her passion lies in the creation of recipes - from the chopping and stirring to the presentation and styling of her dishes.