Oat and Date Muffins

3 Reviews
100% would make this recipe again

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Preparation : 10 min Cooking : 20 min
210 calories/serving

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Ingredients

1 cup rolled oats 100 g
1/3 cup oat bran 30 g
24 g quinoa flakes 1/4 cup
1 cup Greek yogurt, plain, 2% M.F. 260 g
1/2 cup milk, partly skimmed, 2% 125 mL
1 cup whole wheat flour 130 g
1/4 tsp salt 1 g
3 1/2 tsp baking powder 9 g
4 tbsp sunflower seeds 30 g
23 pitted dates, chopped 1 cup
2 eggs size large
4 tbsp canola oil 60 mL
3 tbsp maple syrup 45 mL

Method

  1. Preheat the oven to 175°C/350°F. Place 12 large paper muffin cups in one or more 12 cup muffin pan. Depending on the required amount, you may have to bake in batches.
  2. In a large bowl, combine the oat and quinoa flakes, and the oat bran. Add the greek yogurt and milk, then mix well. Set aside.
  3. In another bowl, mix the flour, salt, baking powder, sunflower seeds and dates.
  4. In a third mixing bowl, beat together the eggs, oil and maple syrup. Add the egg mixture to the oat one and mix well. Add the rest of the dry ingredients and mix gently.
  5. Using an ice cream scoop, spoon the batter into the prepared muffin cups.
  6. Bake in the middle of the oven for 20 min, until a tooth-pick inserted into the center of a muffin comes out clean. Take the pan out of the oven, then put each of the paper lined muffins on a rack to cool. Serve.
This recipe is reserved to subscribers to Premium and VIP

N.B. If you are a physician or health professional, you may request free access.

Nutrition Facts Table

per 1 serving (90 g)

Amount

% Daily Value

Calories

210

Fat

9 g

13 %

Saturated 1.3 g
+ Trans 0.1 g

7 %

Cholesterol

40 mg

Sodium

120 mg

5 %

Carbohydrate

30 g

10 %

Fibre

4 g

15 %

Sugars

11 g

Net Carbs

26 g

Protein

8 g

Vitamin A

3 %

Vitamin C

0 %

Calcium

11 %

Iron

12 %
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1
Fruits ½
Milk and Alternatives 0
Meat and Alternatives 0
Fats 1 ½
Other Foods 0
More info
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3 Reviews (3 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust
Recipe tailored to the needs of sports enthusiasts and active families

This recipe is in the following categories

Rice/Grain | Desserts | Snacks | Breakfast | Bake

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