Whole Wheat Date Nut Muffins recipe

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Ingredients

1 serving cooking spray
1 cup buttermilk
⅓ cup honey
½ banana, mashed
¼ cup canola oil
1 egg
2 tablespoons egg white
1 teaspoon vanilla extract
2 ½ cups whole wheat flour
1 tablespoon baking powder
1 tablespoon flax seeds, or more to taste
½ teaspoon baking soda
½ teaspoon ground cinnamon, or more to taste
¼ teaspoon salt
18 dates, pitted and chopped, or more taste
½ cup chopped walnuts

Nutrition Info

248.6 calories
carbohydrate: 38.7 g
cholesterol: 16.3 mg
fat: 9.4 g
fiber: 4.8 g
protein: 6.2 g
saturatedFat: 1 g
servingSize: -
sodium: 218.6 mg
sugar: 17.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Grease muffin tin with cooking spray or line with paper liners.

  2. Beat buttermilk, honey, mashed banana, canola oil, egg, egg white, and vanilla extract together in a bowl.

  3. Combine whole wheat flour, baking powder, flax seeds, baking soda, cinnamon, and salt in a large bowl. Mix in dates and walnuts. Pour in buttermilk mixture, mix batter until blended.

  4. Scoop batter into the prepared muffin tin.

  5. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Transfer to a wire rack to cool, about 15 minutes.

Recipe Yield

1 dozen

Recipe Note

This is my latest favorite muffin recipe! I love to have healthy muffins on hand for a quick breakfast option. I freeze the muffins after they cool and reheat them for 1 minute in the microwave before eating.

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