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.



Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


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

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

  • 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.

  • Scoop batter into the prepared muffin tin.

  • 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

248.6 calories; 6.2 g protein; 38.7 g carbohydrates; 16.3 mg cholesterol; 218.6 mg sodium. Full Nutrition

Reviews (1)

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Rating: 4 stars
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 double the dates and cinnamon next time though. I took mine out at 20 minutes next time I would check earlier maybe 15 to 17 minutes. I made these for the Allrecipes Allstars Canada April Challenge #ARFaceless Read More