Banana Orange Muffins

"Got it from the Quaker Oatmeal website and wanted to try it. It is described as a kid favorite, low sodium, lower fat, and less than 30 minutes."
photo by LUv 2 BaKE photo by LUv 2 BaKE
photo by LUv 2 BaKE
photo by LUv 2 BaKE photo by LUv 2 BaKE
photo by LUv 2 BaKE photo by LUv 2 BaKE
Ready In:
12 muffins




  • Heat oven to 400°F Line twelve medium muffin cups with paper baking cups or lightly spray bottoms only with cooking spray.
  • In large bowl, combine oats, flour, brown sugar, baking powder, baking soda, cinnamon, salt and dates; mix well. In medium bowl, combine yogurt, banana, egg whites, oil and orange peel; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix.).
  • Fill muffin cups almost full.
  • Bake 20 to 22 minutes or until golden brown. Cool muffins in pan on wire rack 5 minutes; remove from pan.

Questions & Replies

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  1. suzannecharkas
    These muffins are healthy, low fat, low sugar and high fibre when made with wholemeal flour. They are definitely worth spending your time to make. As a mum they are a great snack to put my daughter's lunch box for school.
  2. Mrs. McSmith
    These are delicious! I used all organic ingredients and a "flax egg" and almond milk to make them organic and vegan, then put them in the fridge for breakfast the next day to let the flavors really come out. I wish I had made more!
  3. Wendy0
    Loved these! Next time I will make with Craisins.
  4. ElleFirebrand
    I enjoyed these for breakfast. The orange flavor is nice. Mine seemed a bit on the gummy side, and it's possible I underbaked them, as I was experimenting with the convection setting of my oven. The flavor was nice. I used a mango-apricot flavored yogurt for some added citrus flavor.
  5. Veggiequeen
    I had a banana glut but was tired of the usual banana and raisin muffin recipes. The addition of dates and orange zest in this recipe provided a great twist on a classic muffin. I used wholewheat flour and subbed soy milk + lemon juice as I didn't have any buttermilk or yoghurt. This made a dense but beautifully moist muffin. These were healthy and delicious muffins. Thanks hello kitty!


  1. OoAMYoO
    Moist and yummy! I substituted sour cream for yogurt and used the raisins. I also used 2 large bananas and put in the juice from the orange. They aren't very sweet (which I liked) and they're great for breakfast. They sort of remind me of soft granola bars. They're not too high in carbs for us diabetics either! I'll make these again for sure!


Hello! I am a student at UC Berkeley currently studying political science/economy and French. I am interested in the state of labor reform in Western European countries. I love to travel...but with the weakening dollar I have had to make do with living in Berkeley for the time being...although it has not been bad at all! I live just a few blocks from Chez Panisse (hopefully I will go someday...)and there are so many different cuisines here that I want to try! I most recently had Tibetan and Burmese food, yum! I am almost 100% converted to organic and environmentally friendly products...stop buying plastic bottles, bring your own bags to stores, reduce waste! Passions: politics, travel, San Francisco, Paris, fashion, shopping, reading, books, cafes, bookstores, museums, Chopin, Proust
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