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Whole Wheat Date Nut Muffins


"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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1 h servings 249 cals
Original recipe yields 12 servings (1 dozen )

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  • Prep

  • Cook

  • Ready In

  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.


  • Cook's Note:
  • Substitute date molasses for the honey if desired.

Nutrition Facts

Per Serving: 249 calories; 9.4 g fat; 38.7 g carbohydrates; 6.2 g protein; 16 mg cholesterol; 219 mg sodium. Full nutrition

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I scaled to 7 servings (1 1/2 cups whole wheat flour) which yielded 9 large muffins with my #50 scoop. I omitted the walnuts because the school is nut-free. They were good muffins, I would doubl...