Oat Topped Date Muffins

Submitted by Chef #437464 sunflower

"These muffins are the bomb I eat them almost everyday in the morning with eggs or in the afternoon with a tablespoon of peanut butter but I use a product called Better Than Peanut Butter. It is great. They’re really big muffins and their low calorie and low fat."

 

• Ready In: 33mins
• Ingredients: 14
• Serves: 12

ingredients

• 1 1⁄2 cups all-purpose flour
• 1 cup whole wheat pastry flour
• 1⁄2 cup sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1 1⁄2 cups low-fat buttermilk
• 1 1⁄4 cups dates
• 2 tablespoons canola oil
• 1 teaspoon vanilla extract
• 1 large egg

• Topping

• 1⁄3 cup packed brown sugar
• 1⁄4 cup quick-cooking oatmeal
• 2 tablespoons light butter

directions

1. Preheat your oven to 400°.
2. Lightly spoon flours into measuring cups. Combine flour sugar and next 3 ingredients. Make a well.
3. Place buttermilk, egg and vanilla in a bowl and mix with a wire whisk.
4. In a food processor put the whole dates 1 1/4 cups with the 2 tablespoon of canola oil. Blend until well chopped then put the dates into the buttermilk mixture and stir well. Then pour the wet ingredients into the dry ingredients well; stir just until combined.
5. Spoon batter into 12 muffins cups coated with cooking spray.
6. Mix packed brown sugar, quick cooking oats and butter together until crumbly (do this with you fingers it works a lot better). Sprinkle over your muffins.
7. Bake for 18 minutes and let them cool 5 minutes in the pan on a wire rack--enjoy.