gluten-free banana date cupcakes

🍌 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!

gluten-free banana date cupcakes

healthy cupcakes plate

🥄 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

naturally sweetened cupcakes

naturally sweetened cupcakes close-up

🧠 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 💛

healthy cupcakes cooling plate

healthy cupcakes plate