Banana Nut Date Muffins

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 164.2
  • Total Fat: 4.6 g
  • Cholesterol: 31.2 mg
  • Sodium: 21.2 mg
  • Total Carbs: 28.3 g
  • Dietary Fiber: 2.2 g
  • Protein: 4.2 g

View full nutritional breakdown of Banana Nut Date Muffins calories by ingredient


Introduction

A really moist muffin with great texture and lots of possibilities. I used date syrup, which isn't in the database, but has a subtler flavor than molasses. Leave out the extras to cut calories, or try Greek yogurt to increase protein. Egg beaters could also be used. A really moist muffin with great texture and lots of possibilities. I used date syrup, which isn't in the database, but has a subtler flavor than molasses. Leave out the extras to cut calories, or try Greek yogurt to increase protein. Egg beaters could also be used.
Number of Servings: 12

Ingredients

    I cup white flour
    3/4 cup whole wheat flour
    1 tsp baking soda
    1 tsp cinnamon
    1/2 tsp nutmeg

    Mix these together.

    1/3 cup plain yogurt
    1/4 cup molasses or date syrup
    1/4 cup unsweetened applesauce
    2 large eggs, beaten
    2 very ripe bananas, mashed
    1/4 cup hot water.

    Mix all of the wet ingredients together, then add at once to dry ingredients. Mix gently just until combined.
    Then fold in additional ingredients as desired.

    I used:
    1/4 cup cashews, chopped
    3 Tablespoons dark chocolate chips
    1/8 cup pecans, chopped

Tips

bake in muffin cups or liners.


Directions

Bake at 350 for 15-17 minutes

Serving Size: 12 large muffins