Best Whole Wheat Date Nut Muffins Recipes
WHOLE WHEAT DATE NUT MUFFINS
100% whole wheat, these muffins are best fresh out of the oven (of course) but they keep well for at least a week in an airtight container, and are also wonderful split in half and toasted. Based on a recipe from Horn of the Moon cookbook.
Provided by terril_lee
Categories Quick Breads
Time 35m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375.
- Spray muffin tin with oil (or use paper liners).
- Mix the flours, baking powder, and salt together.
- Beat together the oil, honey, eggs, milk and vanilla.
- Mix the dates with the dry ingredients, then add the wet ingredients. Finally, stir in the walnuts.
- Fill muffin tins, adding a few coarsly chopped walnuts on the top if you'd like.
- Bake 25 minutes, until golden.
Nutrition Facts : Calories 302, Fat 13.9, SaturatedFat 2, Cholesterol 31.8, Sodium 174, Carbohydrate 42, Fiber 4.2, Sugar 20.6, Protein 6.3
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.
Provided by julan
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 1h
Yield 12
Number Of Ingredients 16
Steps:
- 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.
Nutrition Facts : Calories 248.6 calories, Carbohydrate 38.7 g, Cholesterol 16.3 mg, Fat 9.4 g, Fiber 4.8 g, Protein 6.2 g, SaturatedFat 1 g, Sodium 218.6 mg, Sugar 17.5 g
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