BANANA, DATE AND WALNUT MUFFINS

Banana, Date and Walnut Muffins image

Do you prefer the top of the muffin or the bottom? With these muffins, we think you'll stop picking sides.

Provided by Becel®

Categories 100+ Everyday Cooking Recipes Vegan Desserts

Time 55m

Yield 12

Number Of Ingredients 13

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Ingredients

2 cups whole wheat flour
¾ cup white sugar
½ cup old-fashioned oats
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
1 ¼ cups ripe, mashed bananas (about 3 bananas)
2 large eggs
¾ cup plain low-fat yogurt
⅓ cup Becel® Salted Plant-Based Bricks, melted
1 teaspoon vanilla extract
⅓ cup coarsely chopped walnuts
¾ cup chopped, pitted dates

Steps:

Preheat oven to 375 degrees F (190 degrees C). Spray 12-cup muffin pan with no-stick cooking spray; set aside.
Combine flour, sugar, rolled oats, baking powder, baking soda and cinnamon and in large bowl; set aside.
Combine eggs, yogurt, melted Becel® Plant-Based Bricks, vanilla, and bananas in medium bowl.
Stir banana mixture into flour, then stir in the walnuts and dates. Evenly spoon batter into prepared pan.
Bake 20 minutes or until muffins are golden, and a toothpick inserted comes out cleaned. Cool on a wire rack for 10 minutes, then take it out of pan and cool completely.

Nutrition Facts : Calories 220 calories, Carbohydrate 43.4 g, Cholesterol 31.9 mg, Fat 3.9 g, Fiber 4.4 g, Protein 6 g, SaturatedFat 0.7 g, Sodium 117.2 mg, Sugar 22.6 g