Date Oat Muffins

Reviews More Reviews

Most Helpful Positive Review

Apr 17, 2007

After reading the reviews I decided to make a few changes when I made them. I wanted them to be moist so used 2 regular eggs. I did not have the dates so I shredded some carrots ,used 1/2 cup . To make a little more healthy I used 1/2 whole wheat flour and 1/2 reg. flour. Also used 1 cup skim milk, and 1/2 cup apllesauce instead of the melted butter. Added 1/4 cup pecans & 1/2 teaspoon cinnamon for extra flavor. The batter was a little thin so added an extra 1/3 cup oatmeal. it's not cold anymore so don't make oatmeal in the morning and this recipe is a good way to get oatmeal into your diet. This recipe turned out good and moist almost like a carrot cake muffin. Will try with dates next time.

—Peggy Ann

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Most Helpful Critical Review

Aug 18, 2011

Use fresh dates. Muffins taste best when warm and dates are gooey.

—northern exposure

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15 Ratings

Apr 11, 2003

I made this recipe as a gift for a health concious neighbor. I took them over while her parents, as well as her daughter, son-in-law, and 3 very young grand-daughters were visiting. All 4 generations loved it! Personally, I intend to add more brown sugar when I make it for my family, we have quite a sweet tooth! Also, the recipe yielded a few more muffins that stated, which is always a good thing!

—AALU

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Apr 11, 2003

Dates were left out of the ingredient list on this recipe! I added 3/4 cups and it turned out great.

—AIDATUCKER

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Jan 07, 2006

Very tasty and moist! However, they stuck to the muffin papers. I think this is a result of omitting the egg yolks, as I've had this issue with some low-fat muffin recipes before. Next time I will definitely leave in either one or both egg yolks. That's the only reason it did not rate 5 stars.

—Baumannowski

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Jan 29, 2007

a bit dry....my kids did not like these muffins.....although I did....although not very moist.

—sharifa

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Jun 17, 2004

i increases the chopped dates to 3/4 cup & my muffins came out fine. i froze half & took the rest on vacation. they store well & seemed to taste better the next day or so. thanks sara!

—LESLIE30

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Jan 12, 2013

I added the zest of one orange and love the results! If that had been an ingredient in the original recipe I would have given this 5 stars. I was very pleased with the moisture level - it may have been due to my modifications: I used canola oil instead of butter and used one whole egg instead of two egg whites.

—NOELLER67

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Nutrition

Calories
165 kcal
8%

Carbohydrates
24.9 g
8%

Cholesterol
15 mg
5%

Fat
6.1 g
9%

Fiber
1.5 g
6%

Protein
3.5 g
7%

Sodium
287 mg
11%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Date Oat Muffins

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 165
Calories from Fat: 55

% Daily Value *
Total Fat 6.1g 9 %
Saturated Fat 3.6g 18 %
Cholesterol 15mg 5 %
Sodium 287mg 11 %
Potassium 129mg 4 %
Total Carbohydrates 24.9g 8 %
Dietary Fiber 1.5g 6 %
Protein 3.5g 7 %
Sugars 11.4g
Vitamin A 4 %
Vitamin C < 1 %
Calcium 10 %
Iron 10 %
Thiamin 15 %
Niacin 12 %
Vitamin B6 2 %
Magnesium 6 %
Folate 13 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.