Banana, Date and Nut Muffins
Author: Allie
Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Reprinted from THE OZ FAMILY KITCHEN Copyright © 2015 by Lisa Oz. Published by Harmony Books, a division of Penguin Random House LLC.
  • 1 cup mashed ripe bananas (about 3 bananas)
  • One 7oz. container plain Greek yogurt (3/4 cup plus 2 tablespoons)
  • 1 large egg
  • 2 tablespoons coconut oil, melted
  • 1 teaspoon vanilla extract
  • 1 cup whole wheat flour
  • 1 cup old-fashioned rolled oats
  • ⅔ cup packed light brown sugar
  • ½ cup unbleached all-purpose flour
  • ¼ cup unflavored protein powder
  • 2 teaspoons baking soda
  • ¼ teaspoon fine sea salt
  • ¾ cup chopped walnuts
  • ¾ cup pitted and chopped dates
  1. Preheat the oven to 375 degrees Fahrenheit. Grease muffin tins or line with paper liners.
  2. Whisk the mashed bananas, yogurt, egg, coconut oil, and vanilla together in a medium bowl. Whisk the whole wheat flour, oats, brown sugar, all-purpose flour, protein powder, baking soda, and salt together in a large bowl, being sure to break up any clumps of brown sugar and baking soda. Add the banana mixture and stir with a wooden spoon (do not whisk) until the batter is moistened but still lumpy. Add the walnuts and dates and mix just until the batter is combined
  3. Divided the batter evenly among the muffins tins. Bake until the muffins are golden brown and the tops spring back when pressed with a fingertip, 18-22 minutes. Let the muffins cool in the pan for 10 minutes. Remove from the pan and serve warm or cooled to room temperature.
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