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Adjust Servings:
70g coconut oil melted
170g honey
2 medium egg(s) room temperature
3 medium banana(s) mashed
50g milk
1 tsp baking soda
1 tsp vanilla extract
1/2 tsp salt
1/2 tsp ground cinnamon
273g whole wheat flour
60g oats
1 packet of dried banana chips
For the date caramel
20 dates
4 tbsp water
pinch of salt

Nutritional information


Banana and Oat Muffins

With a Date Caramel Centre

  • Vegetarian

Healthy banana and oat muffins with a date caramel centre. A delicious sticky treat for desert or breakfast. Makes a great snack for kids.

  • 35
  • Serves 12
  • Medium


  • For the date caramel



Oh muffins. There Banana and Oat Muffins are just the perfect little snack or even a treat for breakfast as they contain, brain boosting foods and lots of fibre. As usual (not always) I do like to make healthy versions so that I can eat them for days and my kids can enjoy them too. I love the combination of banana and wholemeal flour, the banana makes it moist and tender while the wholemeal flour gives these banana and oat muffins a deeper nutty flavour. The honey brings it all together making it sticky and sweet. This recipe is adapted from Cookie and Kates healthy banana muffin recipe.

What Makes Banana and Oat Muffins Healthy?

  • Fresh ripe bananas – bananas are great for digestion and keeping your blood sugar low so they are great for breakfast!
  • Oats – oats are a typical healthy breakfast go to. They are full of fibre and gives you long lasting energy.
  • Wholewheat flour – as appose to white flour, wholewheat flour contains lots of fibre. The fibre is removed from white flour when it is processed.
  • Dates – dates are a natural sweetener yet contains loads of antioxidants. They also boost brain function and keep bood sugars low.

The Date Caramel

These oat and banana muffins have a delicious date caramel centre made with purely dates, a little salt, honey and water. The date centre makes this whole muffin feel like a sticky toffee pudding. Mmmmmmm.

Love healthy cakes? Try this Skinny Chocolate Cupcake recipe



Preheat the oven to 165°C fan/325°C/Gas 3 and fill a 12 hole muffin tray with 12 muffin cases. Spray them lightly with cooking spray.


Melt the coconut oil in a large heat proof bowl. I do this in the microwave for 20 - 30 seconds. Allow to cool slightly. Mash the bananas. Once the oil is cool add the honey and whisk together. Add the eggs, milk and vanilla and whisk for a couple of minutes until airy. Mix in the mashed bananas.


In another large bowl sift together the flour, salt, baking soda, and cinnamon. Add the oats and stir to distribute everything evenly. Fold the flour and oat mixture into the wet mixture. Be careful not to over mix. Fill the muffin cases to just below the top and pop them into the oven for 20 - 25 minutes.


While the muffins cook, soak the dates in hot water to soften them for about 20 minutes. Drain the dates and blitz them in a food processor with the salt until smooth, add some of the water if necessary until the desired consistency is reached.


Once the muffins are cooled, use a sharp knife at an angle to cut out the centre of the muffin. Fill with some of the date caramel and replace the piece of muffin. Continue until all of the muffins are filled. Use a little more of the caramel to spread on top of the muffin and stick on a few of the dried banana.


Web Designer, Photographer & Health Foodie

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