Adapted from a Cooking Light (July 2007) recipe, these muffins were just what I needed to make use of two ripe bananas!
I modified the original recipe by adding in more protein and cutting down on sugar. These muffins use predominantly white whole wheat flour, some soy flour and Greek yogurt. Although the muffins are on the dense side, they are very flavorful and not overly sweet. Banana-date combination yields a wonderful natural sweetness – so much that I might be tempted to cut down the sugar a little more from the 1/2 cup. Best part yet is that these muffins have barely any added oil or butter. Just 2 tablespoons for 16 muffins! Original recipe does not have any though.
These muffins store well for a few days and can even be frozen and thawed to serve for a grab ‘n go breakfast or snack.
If you plan to use Greek yogurt instead of regular plain yogurt, you might want to consider adding few tablespoons of milk to loosen up the batter a bit and add little extra moisture. Since Greek yogurt is double strained, it is much thicker than regular yogurt. I will certainly be adding the extra milk in my next batch. Also, although the original recipe does not mention any flavorings, I think either cinnamon, vanilla or almond extract will round off the flavor of these muffins.
All in all, a winning recipe and would be keeper! Try a batch and let me know what you guys think!
Protein-Packed Banana-Date Muffins
1 cup white whole wheat flour
1/4 cup all-purpose flour
1/4 cup soy flour
1 cup old-fashioned oats
1/2 cup brown sugar
1 tablespoon wheat bran
2 teaspoon baking soda
1/4 teaspoon salt
1 cup yogurt
1 cup mashed ripe banana
1 large egg
2 tablespoons oil
3/4 – 1 cup chopped dates tossed in a tablespoon of flour
1/3 – 1/2 cup chopped nuts such as walnuts, pecans or almonds
3 tablespoons ground flax
1. Preheat oven to 350F. Line muffin pan with liners or lightly spray with cooking spray and a dusting of flour.
2. Combine flours with oats, brown sugar, wheat bran, baking soda and salt.
3. Combine yogurt, banana oil and egg.
4. Add liquid mixture to dry ingredients and stir gently to combine.
5. Fold in dates and nuts.
6. Spoon into muffin cups and top with a light sprinkling of ground flax.
7. Bake for about 20 minutes till muffins are golden brown on top and are baked through.
8. Remove from oven, let stand in the muffin pan for 5 minutes and then transfer to wire rack to cool completely.
9. Store them tightly covered.
(NOTE: Tossing the dates in flour prevents them from sinking to the bottom of the muffins.)