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Banana-Walnut Muffins
Banana-Walnut Muffins

Even without the addition of oil (very traditional in banana breads), these muffins deliver delicious moistness!

Makes 12 muffins.


7 oz. pitted dates (11 to 12 Medjool or 22 to 24 Deglet Noor), chopped
1 cup nondairy milk
2½ teaspoon vanilla extract

1¼ cups old-fashioned rolled oats
½ cup dry (uncooked) millet
2 teaspoons baking powder
1½ teaspoons cinnamon
12 oz. soft, ripe bananas, mashed (1-1/3 cups; about 2½ large bananas)
½ cup walnut halves, chopped

  1. Preheat oven to 350°F. Place the chopped dates, nondairy milk, and vanilla into a small bowl and set aside. Line a 12-well muffin pan with parchment paper muffin liners.
  2. Grind the oats and millet into a flour in your blender (a high-speed blender will do a finer job) and place into a mixing bowl. Add the baking powder and cinnamon, and stir well.
  3. Blend the dates, nondairy milk, and vanilla until smooth. Pour this into the bowl of dry ingredients and add the mashed banana. Stir until all dry ingredients are incorporated. Stir in the chopped walnuts.
  4. Spoon the batter evenly into the muffin liners. Bake for 30 minutes. Let cool for 5–10 minutes before removing from the pan to cool further on a cooling rack.
Cathy Fisher
Cathy Fisher

Cathy Fisher has become a featured recipe expert for the NHA and is the creator of, a blog that offers recipes and information on how to eat a health promoting, plant-based (vegan) diet. Cathy’s education and experience are grounded in her work with the McDougall Program (2006-present) and True North Health Center (2010-present), where she regularly teaches cooking classes to in-patient clients. Cathy graduated with her BA in Psychology, going on the earn a credential in Early Childhood Education and a certification in Nutrition Education. Cathy enjoys presenting to groups and giving people the practical skills they need to successfully shift to a healthier diet.

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