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Date-Oat Muffins

Winter 2004

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



READER'S COMMENT:
"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...
Date-Oat Muffins Recipe

Makes: 1 dozen muffins

Active Time:

Total Time:

Ingredients

  • 1 cup plus 2 tablespoons old-fashioned oats
  • 1/3 cup chopped walnuts, (optional)
  • 1 cup whole-wheat flour
  • 3/4 cup all-purpose flour
  • 1/3 cup whole flaxseeds, ground (see Ingredient notes)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs
  • 2/3 cup packed light brown sugar
  • 3/4 cup buttermilk, (see Tip)
  • 1/2 cup orange juice
  • 1/4 cup canola oil
  • 2 tablespoons freshly grated orange zest
  • 1 teaspoon vanilla extract
  • 3/4 cup chopped pitted dates, (see Ingredient notes)

Preparation

  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.

Tips & Notes

  • 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.

Nutrition

Per muffin: 252 calories; 9 g fat (1 g sat, 4 g mono); 36 mg cholesterol; 41 g carbohydrates; 6 g protein; 5 g fiber; 195 mg sodium; 194 mg potassium.

Carbohydrate Servings: 2

Exchanges: 2 1/2 starch, 1 1/2 fat


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