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    You are in: Home / Recipes / Date Nut Muffins Recipe
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    Date Nut Muffins

    Date Nut Muffins. Photo by Chef Lele

    1/1 Photo of Date Nut Muffins

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    0 mins

    20 mins

    Chef Lele's Note:

    This recipe uses ground up oatmeal to get in whole grains and soluble fiber but still maintain a lovely light texture and sweetness. Feel free to mix up the fruit and nuts, but the date-apricot-almond combo is quite luscious.

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    Units: US | Metric


    1. 1
      Put oatmeal into a blender or food processor and blend until it is the texture of coarse flour.
    2. 2
      Combine it with the other dry ingredients (all purpose flour through baking powder) in a large bowl and set aside.
    3. 3
      Combine wet ingredients (egg through water) with a whisk.
    4. 4
      Make a well in the dry ingredients and pour in the wet ingredient mixture, stirring until barely combine.
    5. 5
      Finely chop the almonds, dates, and apricots, and fold into the dough.
    6. 6
      Bake in a greased muffin tin for 20-22 minutes or until a toothpick in the center of the muffin comes out clean.

    Browse Our Top Muffins Recipes

    Ratings & Reviews:

    • on February 23, 2010


      Made a double batch of these for my other half to take to a weekly meeting he attends, & they were a big hit! A big hit here, too, 'cause I set aside 4 of them just for the 2 of us at home! Another time, though, & the batch stays right here ~ Really liked the combo of fruits & nuts in these muffins! [Made & reviewed in New Kids on the Block tag]

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Date Nut Muffins

    Serving Size: 1 (845 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 231.3
    Calories from Fat 86
    Total Fat 9.6 g
    Saturated Fat 1.3 g
    Cholesterol 18.5 mg
    Sodium 188.8 mg
    Total Carbohydrate 31.7 g
    Dietary Fiber 3.6 g
    Sugars 11.3 g
    Protein 6.3 g

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