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Fluffy vegan and gluten free breakfast muffins. They are also free from refined sugar, getting all the sweetness they need from dates!
Duration50 mins
Cook Time30 mins
Prep Time20 mins
Servings6 people


  • 250 g banana weight without skins
  • 150 g dates soaked in hot water for 15 mins
  • 100 g walnuts save 12 whole for tops and finely chop the rest
  • 100 g porridge/fine oats
  • 100 g gram flour
  • 2 t cinnamon powder
  • 1 t bicarbonate of soda
  • 1 T apple cider vinegar
  • 150 ml water from soaking the dates


  • Heat your oven to 170c/325f/GM3.
  • Cut 6 pieces of baking paper, line the muffin pan with the paper.
  • Put the banana and dates (removed from the water) in a jug. Blend with a hand blender until smooth (you can also use a food processor or smoothie blender for this).
  • Put the finely chopped walnuts, oats, gram flour, cinnamon and bicarbonate of soda into a mixing bowl. Mix well, add the banana/date mixture to the bowl, plus vinegar and water. Mix well, pour into the muffin pan quickly (the bicarbonate will start reacting to the vinegar immediately).
  • Put the remaining walnuts on top of the muffins. Bake the muffins for around 30 minutes until they are completely cooked through.
  • Serve either on their own or with a dollop of smooth peanut butter.
This recipe was republished with permission from The Vegan Chef School.

Find the original recipe here.

Chef Day Radley

Chef, Day Radley, founder of The Vegan Chef School, created the school to help forward the vegan movement. Chef Day aims to teach as many people as possible, passing on all of the knowledge and skills she has developed over the last decade.