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Banana, Date and Walnut Muffins

  • Cooking time20 min
  • Prep time25 min
  • Makes 12 muffins


  • 2 cups whole wheat flour
  • 3/4 cup granulated sugar
  • 1/2 cup old fashioned or quick oats
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. ground cinnamon
  • 1 1/4 cups ripe, mashed banana (about 3 bananas)
  • 2 eggs
  • 3/4 cup plain low-fat yogurt
  • 1/3 cup Becel® salted margarine sticks , melted
  • 1 tsp. vanilla extract
  • 1/3 cup coarsely chopped walnuts
  • 3/4 cup chopped pitted dates

Nutrition facts

Total Fat9.00 g
Saturated Fat2.000 g
Trans Fat0.000 g
Polyunsaturated Fat3.000 g
Monounsaturated Fat3.000 g
Cholesterol30 mg
Sodium150 mg
Total Carbs44.00 g
Dietary Fiber4.0 g
Sugars23.00 g
Protein6.00 g
Vitamin D0.000 mcg
Calcium6 %
Iron1.00 mg
Potassium297.000 mg
Omega-30.50 g
Omega-62.50 g


  1. Preheat oven to 375° F (190° C). Spray 12-cup muffin pan with no-stick cooking spray; set aside.
  2. Combine flour, sugar, rolled oats, baking powder, baking soda and cinnamon and in large bowl; set aside.
  3. Combine eggs, yogurt, melted Becel® sticks, vanilla and bananas in medium bowl.
  4. Stir banana mixture into flour, then stir in the walnuts and dates. Evenly spoon batter into prepared pan.
  5. Bake 20 minutes or until muffins are golden, and a toothpick inserted comes out cleaned. Cool on a wire rack for 10 minute, then take it out of pan and cool completely.