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Date-sweetened vegan kombucha muffins

Date-sweetened vegan kombucha muffins

These date-sweetened vegan muffins are a delicious breakfast or snack, or even a healthy treat. I recommend varying the date / banana ratio to make the muffin to adjust the level of sweetness.
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Cuisine vegan



  • 10,5 oz / 300 g pitted dates and peeled bananas I used 3,5 oz / 100 g banana and 7 oz / 200 g dates
  • 2 cups / 240 g flour
  • 2 tsp baking powder
  • 1,5 tsp Ceylon cinnamon
  • 1,5 tsp ground cardamom
  • 1/2 tsp salt
  • optional (gives a lovely flavor): 1 tsp vanilla extract or 1/2 tsp vanilla bean powder
  • 1 cup kombucha tip: use a flavor you really like! I used ginger.
  • heaped 1/2 cup raspberries tip: if using frozen berries, you can coat them in flour so that they won't sink into the bottom of the muffin


  • 1,5 cups plant-based whipped cream
  • 1/4 cups plant-based cream cheese
  • juice of 1/2 lime
  • zest of 1/2 lime
  • 1-5 tbsp maple syrup adjust the sweetness level as you wish
  • Optional (for color): about 1/2 tsp of matcha powder
  • Optional (for color): about 1 tsp of raspberry powder


  • Preheat oven to 356 F / 180 C.
  • Blend pitted dates and peeled banana until you have a smooth caramel texture.
  • Mix dry ingredients: flour, baking powder and spices.
  • Add date-banana caramel, kombucha, raspberries and mix well.
  • Divide the batter into about 9-10 muffins and bake in the oven for 30-35 minutes. 
  • Whip the frosting while the muffins are in the oven and frost the muffins when they have chilled for a while.
Keyword kombucha, muffins, raspberry, vegan