Banana, Date and Walnut Muffins

Try these quick and easy banana, date, and walnut muffins made with plant-based Becel® instead of butter.

• Preparation Time: 25 mins
• Cooking Time: 20 mins
• Total Time: 45 mins
• Calories: 220 Calories

Ingredients

• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 2 cups whole wheat flour
• 2 large eggs
• 0.5 teaspoon baking soda
• 0.5 teaspoon ground cinnamon
• 0.75 cup white sugar
• 0.5 cup old-fashioned oats
• 0.75 cup plain low-fat yogurt
• 1.25 cups ripe, mashed bananas (about 3 bananas)
• ⅓ cup Becel® Salted Plant-Based Bricks, melted
• 0.33333334326744 cup coarsely chopped walnuts
• 0.75 cup chopped, pitted dates

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C). Spray 12-cup muffin pan with no-stick cooking spray; set aside.

Step 2

Combine flour, sugar, rolled oats, baking powder, baking soda and cinnamon and in large bowl; set aside.

Step 3

Combine eggs, yogurt, melted Becel® Plant-Based Bricks, vanilla, and bananas in medium bowl.

Step 4

Stir banana mixture into flour, then stir in the walnuts and dates. Evenly spoon batter into prepared pan.

Step 5

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.