Healthy Oatmeal Date Nut Muffin Recipe

Perfect for breakfast - a great way to get oatmeal into oatmeal haters

Date Nut Muffins

These oatmeal muffins are a great way to get oatmeal into oatmeal haters. These substantial, chewy muffins are perfect for breakfast, or with soups, salads, fruit, or smoothies.

Feel free to tinker with this muffin recipe and make it your own - it'll work as long as you keep the basic proportions and muffin method. Try chopped fresh cranberries and orange peel instead of the dates.

Total prep & cook time: 40 min

18 Servings

Nutrition Data Per Serving, Ovo-Lacto Version, 51g: 143 calories, 44 calories from fat, 23g carbohydrate, 10g sugars, 5g fat, 233 mg sodium, 2g dietary fiber, 3g protein, low in Cholesterol, good source of Phosphorus and Manganese. Estimated glycemic load: 13

Nutrition Data Per Serving, Vegan Version, 60g: 183 calories, 70 calories from fat, 26g carbohydrate, 9g sugars, 8g fat, 235mg sodium, 3g dietary fiber, 4g protein, very low in Cholesterol, good source of Manganese. Estimated glycemic load: 15


  • 2 cups quick oats
  • 1 cup unbleached white flour
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  • 1/2 cup whole wheat or spelt flour
  • 1 Tbsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1/3 cup unbleached cane sugar or brown sugar
  • 3/4 cup chopped nuts - walnuts and/or pecans
  • 1 cup chopped dates
  • 1 1/4 cup warm water
  • 1/3 cup vegetable oil
  • Lacto-Veg Option:
  • 1 1/4 cup plain yogurt (in place of the water)
  • 1/2 cup melted butter (in place of the oil
  • Vegan Option:
  • 1 1/4 cup soy or hemp milk + 2 Tbsp lemon juice (in place of the water)
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  1. Preheat the oven to 375 degrees & oil 2 muffin pans, eighteen cups total
  2. Mix the wet ingredients and set aside
  3. Chop the nuts and dates and add them to the oatmeal with the melted butter or oil
  4. Mix the dry ingredients in a separate bowl
  5. Pour the dry ingredients into the wet, and mix lightly with just a few strokes - don't mind lumps
  6. Spoon the mixture evenly into the muffin cups
  7. Bake for 20 - 25 min, middle of the oven, until browned & firm to the touch
  8. Cool on a rack for 5 minutes, then run a knife around the edges of the muffins & turn them out on the rack
  9. May be eaten immediately!

Recipe Tip: This recipe makes 18 medium muffins. Fill muffin cups to the top - the muffins should double in size during baking.

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