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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 229.8
  • Total Fat: 8.3 g
  • Cholesterol: 15.4 mg
  • Sodium: 110.7 mg
  • Total Carbs: 35.5 g
  • Dietary Fiber: 4.2 g
  • Protein: 5.8 g

View full nutritional breakdown of Thousand-seed Banana Date Muffin calories by ingredient
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Thousand-seed Banana Date Muffin

Submitted by: CHTRAVLN

Introduction

Although fairly high in calories at 229 each, these large muffins make a satisfying b'fast on the go... or with a bowl of fruit or yogurt provides a quick, filling b'fast any day of the week. Although fairly high in calories at 229 each, these large muffins make a satisfying b'fast on the go... or with a bowl of fruit or yogurt provides a quick, filling b'fast any day of the week.
Number of Servings: 12

Ingredients

    1/4 cup EACH toasted sesame seeds, poppy seeds, unsalted toasted sunflower seeds, toasted pumpkin seeds
    1/2 cup plain low-fat yogurt
    1/2 cup packed pitted dates
    1 cup very ripe mashed bananas
    2 tbl. vegetable oil
    1 1/2 tsp vanilla extract
    1 large egg, separated
    1 large egg white
    1 cup whole wheat pastry flour
    3/4 cup all-purpose flour
    1/4 cup flaxseed meal
    1 1/2 tsp baking powder
    1 tsp baking soda
    1/2 tsp salt
    1/8 tsp cream of tartar

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Directions

1. Preheat oven to 350. Spray/oil 12 muffin cups. Toast seeds in oven if not purchased in that form. (Not flaxseed.) Cool. Set aside 2 tbl to top muffins later.
2. Whirl dates wtih 1/2 cup water in blender or food processor until very smooth. Scrape into medium bowl with bananas, yogurt, oil, vanilla, egg yolk, and 1/4 cup sugar. Blend and set aside.
3. In a large bowl, stir together flours, leavening, flaxseed, and all but 2 tbl. seeds.
4. Beat egg whites with cream of tartar until foamy. Slowly add remaining sugar and beat until stiff. (I've never achieved this, but the muffins are still quite light.) Fold into banana mixture. Fold into flour mixture just until blended.
5. Spoon batter into muffin cups (they'll be very full). Sprinkle with remaining seeds.
6. Bake muffins until just firm to the touch and edges are golden, approx. 20-25 minutes. Loosen from pans with a small spatula to cool. Serve warm or cool.

Serving Size: 12 large muffins or 12 average + 6 mini-muffins

Number of Servings: 12

Recipe submitted by SparkPeople user CHTRAVLN.






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