Banana and Date Muffins


I like to use bananas in my baking because they add volume and moisture, which allows me to use far less oil or butter. They also give muffins a deliciously distinct flavor. Buy your dates in bulk and keep them in the freezer . . . forever! Use scissors lightly coated with cooking spray to chop them.

1. Preheat oven to 350°F. Lightly coat a 12-cup muffin tin with cooking spray.

2. In a large bowl, combine the oil, sugar, banana, egg, yogurt, vanilla and cinnamon. Whisk together until well combined.

3. In another bowl, combine both flours, baking powder, baking soda, salt and dates. Stir well. Add the dry ingredients to the wet ingredients gradually and stir until the dry ingredients are just moistened.

4. Spoon the batter into the prepared muffin cups and bake for about 14 minutes, or until the tops are firm and a tester inserted in the middle of the muffin comes out clean.

1/4 cup vegetable oil
2/3 cup granulated sugar
1 large ripe banana, mashed (about 1/2 cup)
1 large egg
1/3 cup low-fat plain yogurt
1 tsp vanilla extract
1 tsp cinnamon
3/4 cup all-purpose flour
1/4 cup whole wheat flour
1 1/2 tsp baking powder
1 tsp baking soda
pinch of salt
3/4 cup chopped dried dates

Nutritional Analysis per Serving (1 muffin)

Calories 176
Protein 2 g
Fat 5.6 g
Saturated Fat 0.6 g
Carbohydrates 30 g
Cholesterol 18 mg
Sodium 209 mg
Fiber 1.6 g

Prep Time: 10 minutes
Bake Time: 14 minutes

Make Ahead: Bake up to a day in advance or freeze for up to 2 weeks.

Serves 12

Nutrition Watch:Fresh dates are a premium source of vitamin C. They are fat free, cholesterol free and a good source of fiber. Dates have a number of other vitamins including A1, B1, B2, B3 and B5, and more than 20 different amino acids, which help us to digest carbohydrates more easily and control blood-sugar levels and the content of fatty acids in our bodies.