Date-Oat Muffins

Rating: 3.6 stars
5 Ratings
  • 5 star values: 0
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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

Patsy Jamieson
Source: EatingWell Magazine, Winter 2004

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Recipe Summary

total:
55 mins
Servings:
12
Nutrition Profile:
Heart Healthy
High Fiber
Vegetarian
Low Sodium
Nutrition Info
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Ingredients

Directions

  • Preheat oven to 400 degrees F. Coat 12 muffin cups with cooking spray.

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  • 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.

  • Meanwhile, whisk whole-wheat flour, all-purpose flour, flaxseeds, baking powder, baking soda and salt in a medium bowl.

  • 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.

  • 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

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 Facts

Serving Size: 1 muffin
Per Serving:
255 calories; protein 6.4g 13% DV; carbohydrates 41.4g 13% DV; exchange other carbs 3; dietary fiber 4.5g 18% DV; sugars 18.4g; fat 8.7g 13% DV; saturated fat 1g 5% DV; cholesterol 31.6mg 11% DV; vitamin a iu 78IU 2% DV; vitamin c 6.7mg 11% DV; folate 19mcg 5% DV; calcium 87mg 9% DV; iron 1.5mg 8% DV; magnesium 49.3mg 18% DV; potassium 237.8mg 7% DV; sodium 210.1mg 8% DV; thiamin 0.2mg 17% DV; added sugar 11g.
Exchanges:

2 1/2 starch, 1 1/2 fat

Reviews (5)

Read More Reviews
5 Ratings
  • 5 star values: 0
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Reviews:
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EatingWell User
Rating: 4 stars
07/09/2012
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. Read More
EatingWell User
Rating: 4 stars
05/16/2012
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. Read More
Gymrat
Rating: 4 stars
10/30/2011
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. Read More
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EatingWell User
Rating: 4 stars
10/30/2011
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 Read More
EatingWell User
Rating: 2 stars
10/29/2011
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 Read More
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