Date Oat Muffins Recipe - Allrecipes.com
Date Oat Muffins Recipe
  • READY IN 40 mins

Date Oat Muffins

Recipe by  

"Delicious combination of old fashioned rolled oats and sweet dates. The applesauce makes them extra moist."

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Ingredients Edit and Save

Original recipe makes 12 muffins Change Servings

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a muffin pan or line with paper muffin liners.
  2. In a large bowl, sift together flour, baking powder, baking soda and salt. Stir in the oats, milk, sugar, egg whites, butter, applesauce and dates; mix just to combine. Spoon batter into prepared muffin cups.
  3. Bake at 350 degrees F (175 degrees C) for 30 minutes or until a toothpick inserted into a muffin comes out clean.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 30 mins
  • READY IN 40 mins
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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.

 
Most Helpful Critical Review
Aug 18, 2011

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

 

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!

 
Apr 11, 2003

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

 
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.

 
Jan 29, 2007

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

 
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!

 
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.

 

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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.

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