Ingredients
12
12 servings
- •2 cups whole wheat flour
- •¾ cup white sugar
- •½ cup old-fashioned oats
- •1 teaspoon baking powder
- •½ teaspoon baking soda
- •½ teaspoon ground cinnamon
- •1 ¼ cups ripe, mashed bananas (about 3 bananas)
- •2 large eggs
- •¾ cup plain low-fat yogurt
- •⅓ cup Becel® Salted Plant-Based Bricks, melted
- •1 teaspoon vanilla extract
- •⅓ cup coarsely chopped walnuts
- •¾ cup chopped, pitted dates
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Spray 12-cup muffin pan with no-stick cooking spray; set aside.
- Combine flour, sugar, rolled oats, baking powder, baking soda and cinnamon and in large bowl; set aside.
- Combine eggs, yogurt, melted Becel® Plant-Based Bricks, vanilla, and bananas in medium bowl.
- Stir banana mixture into flour, then stir in the walnuts and dates. Evenly spoon batter into prepared pan.
- Bake 20 minutes or until muffins are golden, and a toothpick inserted comes out cleaned. Cool on a wire rack for 10 minutes, then take it out of pan and cool completely.
Nutritional Facts
Per 12 servings
- Calories: 220
- Carbohydrate: 43g
- Fat: 4g
- Fiber: 4g
- Protein: 6g
- Sugar: 23g
Related Recipes
Banana-Walnut Muffins
Banana-Date Muffins
Banana Walnut Cranberry Muffins
Avocado-Banana-Walnut Muffins
Banana-Nut Muffins
Banana Bran Muffins
Chocolate Chip Banana Nut Muffins
Banana Cranberry Nut Muffins
Most Requested Banana Chocolate Chip Muffins
Ultimate Banana Muffins
Blueberry Banana Nut Muffins
