Bake these Chocolate Date and Banana Muffins! A healthy vegan recipe made with ripe bananas, sweet dates and rich cocoa – an easy plant-based treat.

Makes: 12 muffins

Prep time: 20 minutes

Cook time: 20minutes

Ingredients

75g dark chocolate (dairy-free), melted

3 ripe bananas, mashed

125g plant-based yoghurt

100g dates, soaked in 200ml warm water

6 tbsp agave syrup

1 tsp vanilla extract

125g plain white flour

125g ground almonds

2 tsp baking powder

2 tsp cocoa powder

Pinch of salt

Method -

Line a 12-hole muffin tin with paper cases.

Melt the chocolate gently over a pan of simmering water or in short bursts in the microwave, then let cool slightly.

Blend the soaked dates with their water until smooth and thick.

Mash the bananas in a large bowl, then stir in the date paste, yoghurt, agave, vanilla, and melted chocolate.

In another bowl, mix together the flour, ground almonds, baking powder, cocoa powder, and salt.

Fold the dry mix into the wet mixture just until combined.

Spoon the batter evenly into the muffin cases, filling each about three-quarters full.

Bake for 20 minutes, until the tops are risen and spring back lightly when pressed.

These Chocolate Date and Banana Muffins are a delicious reminder that vegan baking can be simple, wholesome and full of flavour. Sweet bananas and dates bring natural sweetness and moisture, while cocoa adds a rich chocolate depth. Perfect as a snack, breakfast bite or dessert, these plant-based muffins are soft, satisfying and completely dairy-free. Enjoy them fresh from the oven or pack them for on-the-go goodness – an easy vegan bake you’ll return to time and again.