Date and Walnut Muffin Recipe
These date and walnut muffins have a lovely flavor that is perfect for breakfast!
Servings: 12 muffins
Calories: 322kcal
Ingredients
- 1 ½ cups all purpose flour
- 1 ¼ teaspoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 ¼ cup milk
- ½ cup brown sugar packed
- ½ cup vegetable oil
- 2 eggs
- 2 teaspoons pure vanilla extract
- 1 ¼ cup Medjool dates pitted and chopped
- 1 ¼ cup chopped walnuts
Instructions
- Preheat the oven to 350 degrees F and prepare a muffin tray with parchment paper muffin cups or spray with nonstick cooking spray.
- In a large bowl, whisk together the flour, baking powder, baking soda and salt.
- In a medium bowl, whisk together the milk, eggs, sugar, oil and vanilla extract.
- Toss the diced date pieces in the flour mixture to coat and separate.
- Pour the milk mixture into the flour mixture along with the chopped walnuts and mix just until combined.
- Spoon the mixture into prepared muffin cups.
- Sprinkle the tops with the 1 tbsp of brown sugar
- Bake for 16-18 minutes, or until golden brown on top and a toothpick inserted in the middle of a muffin comes out clean.
- Enjoy!
Notes
Store these muffins covered, at room temperature, for 3-4 days.
Nutrition
Serving: 1g | Calories: 322kcal | Carbohydrates: 36g | Protein: 6g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 30mg | Sodium: 304mg | Potassium: 239mg | Fiber: 2g | Sugar: 21g | Vitamin A: 106IU | Vitamin C: 0.2mg | Calcium: 92mg | Iron: 1mg
