WEEKDAYS 1e|12c|p

Banana, Date, and Nut Muffins

Lisa Oz
Servings: 16
30 to 45 min

These delicious muffins are a healthy treat any time of day!

  • Ingredients
  • step-by-step directions
Banana, Date, and Nut Muffins
  • 1 cup mashed ripe bananas (about 3 bananas)
  • 1 7- ounce container plain Greek yogurt (3/4 cup plus 2 tablespoons)
  • 1 large egg
  • 2 tablespoons coconut oil (melted)
  • 1 teaspoon vanilla extract
  • 1 cup whole wheat flour
  • 1 cup old-fashioned rolled oats
  • 2/3 cup packed light brown sugar
  • 1/2 cup unbleached all purpose flour
  • 1/4 cup unflavored protein powder
  • 2 teaspoons baking soda
  • 1/4 teaspoon fine sea salt
  • 3/4 cup chopped walnuts (2 ounces)
  • 3/4 cup pitted and chopped dates
  • Position a rack in the center of the oven and preheat the oven to 375�F. Line 16 muffin cups with paper liners.
  • In a medium bowl, add mashed bananas, yogurt, egg, coconut oil and vanilla and whisk until combined. In a separate large bowl, add the whole wheat flour, oats, brown sugar, all-purpose flour, protein powder, baking soda and salt. Whisk to combine. Add the banana mixture to the flour and stir with a wooden spoon (do not whisk) just until the batter is moistened but still lumpy. Add the walnuts and dates and mix just until the batter is combined.
  • Divide the batter evenly among the muffin cups. Bake until the muffins are golden brown and the tovdka0_jslp9cr7ps spring back when pressed with a fingertip, about 18 to 22 minutes. Remove from the oven and allow to cool in the pan for 10 minutes. Remove from the pan and serve warm or room temperature.
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