Date-Oat Muffins

Date-Oat Muffins

5 Reviews
From: EatingWell Magazine, Winter 2004

Toasting the oats for this hearty muffin enhances their nutty flavor; orange zest contributes a citrus fragrance that plays well with the sweet dates.

Ingredients 12 servings

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Original recipe yields 12 servings
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  • 1 cup plus 2 tablespoons old-fashioned oats
  • ⅓ cup chopped walnuts, (optional)
  • 1 cup whole-wheat flour
  • ¾ cup all-purpose flour
  • ⅓ cup whole flaxseeds, ground (see Ingredient notes)
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 large eggs
  • ⅔ cup packed light brown sugar
  • ¾ cup buttermilk, (see Tip)
  • ½ cup orange juice
  • ¼ cup canola oil
  • 2 tablespoons freshly grated orange zest
  • 1 teaspoon vanilla extract
  • ¾ cup chopped pitted dates, (see Ingredient notes)


  • Active

  • Ready In

  1. Preheat oven to 400°F. Coat 12 muffin cups with cooking spray.
  2. Spread 1 cup oats and the walnuts, if using, in 2 separate small baking pans. Bake, stirring once or twice, until light golden and fragrant, 4 to 6 minutes for the nuts and 8 to 10 minutes for the oats. Transfer to a plate to cool.
  3. Meanwhile, whisk whole-wheat flour, all-purpose flour, flaxseeds, baking powder, baking soda and salt in a medium bowl.
  4. Whisk eggs and brown sugar in a medium bowl until smooth. Whisk in buttermilk, orange juice, oil, orange zest and vanilla. Add to the dry ingredients and mix with a rubber spatula just until moistened. Fold in dates, the toasted oats and nuts, if using. Scoop batter into the prepared muffin cups (they'll be quite full). Sprinkle the tops with the remaining 2 tablespoons oats.
  5. Bake the muffins until the tops are golden brown and spring back when touched lightly, 15 to 25 minutes. Let cool in the pan for 5 minutes. Loosen edges and turn muffins out onto a wire rack to cool slightly before serving.
  • Ingredient Notes: Flaxseeds are one of the best plant sources of omega-3 fatty acids. They provide both soluble fiber, linked to reduced risk of heart disease, and insoluble fiber, which provides valuable roughage. Flaxseeds are perishable, so purchase whole seeds (instead of ground flaxmeal), store in the refrigerator and grind in a clean coffee grinder or dry blender just before using.
  • Look for packages of chopped pitted dates in the dried fruit section of your supermarket. Whole dates are sticky and cumbersome to chop.
  • Tip: You can use buttermilk powder in place of fresh buttermilk. Or make “sour milk”: mix 1 tablespoon lemon juice or vinegar to 1 cup milk.
  • DIY Muffin Cups: Make your next batch of muffins or cupcakes the ultimate grab-and-go treat by lining your tin with muffin liners. No liners? No problem. Use 5-inch squares of parchment paper, coat each muffin cup with cooking spray, and push each square into the cups using a small can or bottle, pressing the paper up the sides. (It's OK if some of the paper is sticking out over the rim.) Fill each cup as directed.

Nutrition information

  • Serving size: 1 muffin
  • Per serving: 255 calories; 9 g fat(1 g sat); 4 g fiber; 41 g carbohydrates; 6 g protein; 19 mcg folate; 32 mg cholesterol; 18 g sugars; 11 g added sugars; 78 IU vitamin A; 7 mg vitamin C; 87 mg calcium; 1 mg iron; 210 mg sodium; 238 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 2½ starch, 1½ fat

Reviews 5

July 09, 2012
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By: EatingWell User
Love the recipe - I have made it several times and do add the extra egg to make it a little less heavy. I enjoy the flavor - everything speaks for itself instead of being masked by too many spices. A good breakfast muffin that stays with you until lunch. I've also made it with dried apricots and almonds - yummy! My husband and I eat these instead of granola bars on our morning commute to work.
May 15, 2012
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By: EatingWell User
Date oat muffins I like them a lot. I made some changes though: instead of two eggs I put three and beat them a lot ( until I weight and prepared the other ingredients). I replaced wholewheat with extra oats. Not dry at all. Taste great and smell so good.
March 11, 2011
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By: EatingWell User
Didn't Work I wanted to like these, but my family just couldn't get excited about them. Fresh out of the oven, they were great! If you're feeding a family of 12 and have time to make them the morning you're eating them, that's great. But we had to make them the night before. When warming them up the next morning, the flavors started fading and by day 2, they had very little flavor. We ended up throwing them away. Pros: Breakfast for a week! Cons: Flavorless
May 02, 2010
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By: EatingWell User
Maybe i'm just not used to eating healthy muffins. This was my 1st attempt at making healthly muffins so my dad would have an alternative to fatty dunkin donuts. I subbed the oil for applesauce, and put in some oat bran in place of some of the all-purpose flour as the previous reviewer suggested. In addition, i tossed in about 1/3 cup of dried cranberries. They weren't dry, but didn't really taste like much. I won't be making these again. Nadia
April 10, 2010
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By: Gymrat
These did take time to assemble. We enjoyed them but found them a little dry. I would probably use unsweetened applesauce in place of the oil next time. Also, would add oat bran in place of some of the all-purpose flour.
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