It's January of a new year and I'm all about trying to make it a healthier new year, even if it's just little changes here and there. These Honey Date Oat Muffins are just that - a little lighter.
They may not look like fancy muffins from Starbucks, but they're delicious.
The muffins are sweetened with honey only and half the butter is substituted with olive oil.
I use 2% milk and add some dried fruit for good measure.
Oh, and don't forget the protein and fiber you get from the oatmeal.
Honey Date Oat Muffins are light and fluffy with a little bit of crunchy baked in just around the edges. I've always loved the texture of oatmeal in baked goods and it really is a good addition in these.
I add a hint of cinnamon and nutmeg to these honey-sweetened muffins, and you'll also like the little bits of sweet dates in them. If you don't like dates, go ahead and use raisins, dried cranberries, or any other dried fruit you prefer. Fix them up like you do your breakfast oatmeal.
I'm planning on freezing half of these since Bret thinks muffins are for girls and doesn't eat them unless they're chocolate with chocolate chips. It'll be nice to be browsing through the freezer in a couple of months and find these just waiting for me to warm up and have for breakfast. Love 'em!
Honey Date Oat Muffins
Lightly sweet muffins with a great oatmeal texture and dots of sweet dates. Breakfast muffin at its best!
- 1 C all-purpose flour
- 1 C quick oats (not instant)
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ¼ teaspoon powdered ginger
- 1 egg
- ¼ C extra-virgin olive oil
- ¼ C melted butter
- ¾ C milk (I used 2%)
- ⅓ C honey
- 16 dates, small chopped
- Preheat the oven to 400°. Spray a 12-cup muffin tin with cooking spray.
- In a large bowl, whisk together the flour, oats, baking powder, salt, cinnamon and ginger. In a small bowl, whisk together the egg, olive oil, slightly cooled melted butter, milk and honey until thoroughly combined.
- Pour the wet ingredients directly into the dry ingredients and gently mix until just combined. Stir in the dates gently until distributed. Spoon the batter into each muffin cup, about ⅔rds full.
- Bake for 12-14 minutes, until medium-brown around the edges (tops shouldn't brown) and a toothpick comes out clean. Cool in the pan for 5 minutes, then turn out onto a rack to cool. Store in a tightly sealed container or freeze for later.
Tips and Stuff:
If you prefer, you can use raisins or whatever other dried fruit you may like.
Check the muffins at 12 minutes - they can get really too brown around the edges quickly.
Nutrition Information:Yield: 12 Serving Size: 1 muffin
Amount Per Serving: Calories: 202Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 27mgSodium: 279mgCarbohydrates: 27gFiber: 2gSugar: 14gProtein: 3g
Nutrition Values are Approximate
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