Thousand-seed Banana Date Muffin
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1/4 cup EACH toasted sesame seeds, poppy seeds, unsalted toasted sunflower seeds, toasted pumpkin seeds1/2 cup plain low-fat yogurt1/2 cup packed pitted dates1 cup very ripe mashed bananas2 tbl. vegetable oil1 1/2 tsp vanilla extract1 large egg, separated1 large egg white1 cup whole wheat pastry flour3/4 cup all-purpose flour1/4 cup flaxseed meal1 1/2 tsp baking powder1 tsp baking soda1/2 tsp salt1/8 tsp cream of tartar
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.
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.
Nutritional Info 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
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