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Date-Oat Muffins

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Date-Oat Muffins
Date-Oat Muffins

1. Ingredients

  1. 1 cup old-fashioned oats plus
  2. 2 tablespoons old-fashioned oats
  3. 1/3 cup chopped walnuts (optional)
  4. 1 cup whole-wheat flour
  5. 3/4 cup all-purpose flour
  6. 1/3 cup whole flaxseeds, ground (see Ingredient notes)
  7. 2 teaspoons baking powder
  8. 1/2 teaspoon baking soda
  9. 1/4 teaspoon salt
  10. 2 large eggs
  11. 2/3 cup packed light brown sugar
  12. 3/4 cup buttermilk (see Tip)
  13. 1/2 cup orange juice
  14. 1/4 cup canola oil
  15. 2 tablespoons freshly grated orange zest
  16. 1 teaspoon vanilla extract
  17. 3/4 cup chopped pitted dates (see Ingredient notes)

Nutrition Info

Per Serving

  • Calories: 277 kcal
  • Carbohydrates: 42 g
  • Dietary Fiber: 4 g
  • Fat: 10 g
  • Protein: 6 g
  • Sugars: 21 g

2. Cooking Directions

  1. Preheat oven to 400 degrees 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.

Yield: 12 servings

3. Still Hungry?

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


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.


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.

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