Gluten-Free Banana, Date & Walnut Cupcakes (Family Favourite!)

If there’s one recipe I’ve been coming back to again and again lately, it’s this one. These Banana Date Cupcakes is everything I love in a bake — simple, nourishing, and 100% delicious. Even better? My whole family loves them too

My daughter gets excited every time she spots them cooling on the rack. And my boyfriend — who usually eats healthy  can’t stop eating them!

Why You’ll Love This Gluten-Free Banana Date Cupcakes

Whether you’re trying to cut back on refined sugar, need a gluten-free option, or just want something wholesome but still feels like a treat — these cupcakes tick all the boxes:

• Naturally sweetened with dates & ripe banana

• Gluten-free & easy to digest

• Light, fluffy, and just the right amount of nutty

• Great for snacks, lunchboxes, or a quick energy boost after a workout

If you’re a Brighton local looking for family-friendly, nutritionist-approved snacks – this one’s a keeper. And it’s easy to prep ahead too!

Ingredients

• 210g water

• 200g soft, pitted dates

• 1 ripe banana (100–120g peeled)

• 3 large eggs

• 45ml melted coconut oil

• 180g gluten-free plain white flour

• 1½ tsp baking powder

• ½ tsp baking soda

• 50g chopped walnuts

• (Optional: 1 tsp cinnamon or mixed spice, zest of 1 orange, extra walnuts for topping)

Looking for gluten-free flour blends? I’ve had great success with Doves Farm and Freee by Doves Farm, both of which are easy to find in Brighton health food shops like Infinity Foods.

Method

1. Preheat & line your oven to 180°C (160°C fan). Line a muffin tin or loaf tin with baking paper or lightly grease.

2. Soften the dates: Simmer dates in the water for 5–7 mins until soft and thick. Let cool slightly.

3. Blend it smooth: Add banana and blitz using a stick blender or food processor until smooth.

4. Add eggs & oil: Stir in the eggs and melted coconut oil until glossy.

5. Mix dry ingredients: Combine flour, baking powder, baking soda, and walnuts (plus any optional spice/zest).

6. Fold & bake: Pour wet mix into dry and gently fold. Spoon into muffin cases or tin. Top with extra walnuts.

7. Bake for 35–40 mins until a skewer comes out clean. Cool and enjoy!

Estimated Nutrition per Cupcake (1 of 15): Calories: ~155 kcal Protein: ~3 g Fat: ~6.5 g Saturated Fat: ~4.5 g Carbohydrates: ~21 g Sugars (natural): ~12 g Fibre: ~1.5 g Salt: ~0.1 g

Expert Tip: Boost the Nutritional Value

Dates are rich in fibre and potassium — perfect for energy support and digestion. Adding walnuts brings in omega-3s and healthy fats for brain health. Want to make them even better? Swap 20g of flour for ground flaxseed or oat flour for a fibre boost.

Personal Note from the Kitchen

I originally created this recipe as a way to use up overripe bananas and a big bag of dates. I didn’t expect it to become a weekly staple in our house — but here we are, making double batches most Sundays and sneaking them into lunchboxes and snack breaks

As a personal trainer and nutrition consultant in Brighton & Hove, I’m always looking for real food options that don’t sacrifice flavour. This one nails it.

Final Thoughts

These cupcakes are the best! They’ve got that warm, comforting bakery feel with none of the blood sugar spikes. They are quick, healthy and sweet! Try them once — and like my family, you’ll be hooked!

Let me know if you try them and tag me on Instagram with your creations — I LOVE seeing them in your kitchens