Banana, Date and Walnut Muffins

Do you prefer the top of the muffin or the bottom? With these muffins, we think you’ll stop picking sides and go for the whole thing.

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2 cups (500 mL) whole wheat flour
3/4 cup (175 mL) granulated sugar
1/2 cup (125 mL) old fashioned or quick oats
1 tsp. (5 mL) baking powder
1/2 tsp. (2 mL) baking soda
1/2 tsp. (2 mL) ground cinnamon
1 1/4 cups (300 mL) ripe, mashed banana (about 3 bananas)
2 eggs
3/4 cup (175 mL) plain low-fat yogurt
1/3 cup (75 mL) Dairy-free Becel® Plant Butter - Salted or Dairy-free Becel® Plant Butter - Unsalted
1 tsp. (5 mL) vanilla extract
1/3 cup (75 mL) coarsely chopped walnuts
3/4 cup (175 mL) chopped pitted dates

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Preheat oven to 375° F (190° 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 Butter, 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 minute, then take it out of pan and cool completely.

This is the best recipe to use overripe bananas.