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Banana-Date Muffins

Banana-Date Muffins

  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
SHERRY SMITH

SHERRY SMITH

A tasty sweet muffin recipe that won't blow your diet. Bananas and dates team up with bran cereal for a tasty breakfast treat. You'll love it!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 210 kcal
  • 11%
  • Fat:
  • 4.1 g
  • 6%
  • Carbs:
  • 40.3g
  • 13%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 371 mg
  • 15%

Based on a 2,000 calorie diet

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C). Grease a muffin pan with non-stick spray or line with paper muffin liners. Sift together the flour, baking powder, cinnamon and salt; set aside.
  2. In a medium bowl, cream together the sugar, margarine and egg with an electric mixer until light and fluffy. Mix in bananas, vanilla, cereal and dates. Blend in dry ingredients until just incorporated. Spoon into prepared muffin cups to about 2/3 full.
  3. Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Cool in pan over a wire rack for at least 10 minutes before removing muffins from the pan.
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Reviews

sbsbea
5

sbsbea

3/10/2003

I found these muffins to be very dry and low in flavor. Baked goodies are a treat for me, and I want them to be exceptional. I would rather stick to my oatmeal for lowfat and have more flavor in my muffins. Sorry.

MILADA
3

MILADA

2/17/2010

What a great way to use up bananas in a healthy, high-fibre way. This one's a keeper for me. I baked this in a bundt pan and made it a cake and it was super moist and tasty. I substituted: 1/2 cup sugar with 1/4 cup splenda and 1/4 cup sugar. 1/2 cup margarine with 1/2 cup applesauce. 12 dates with 1/2 cup sliced strawberries. For 1/12th of the cake, it's 2 points. Can't beat that!!

Jen Pahl
3

Jen Pahl

9/9/2008

These muffins are okay. I did reduce the baking powder by half (this is still probably more than necessary for 12 muffins) and doubled the cinnamon- both on the advice of other reviewers. I thought it was interesting that this recipe has no milk, maybe a splash wouldn't hurt. Also, I used 1/2 golden raisins and 1/2 dried figs instead of the dates. It was a good choice. The inside of the muffin is nice and moist, very muffin-like denseness. However, I slightly overcooked mine. so the outside was a bit chewy. Thank you for a good way to use up bananas

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