It's the new year, so of course we're looking for healthy snacks. Something we can eat that isn't butter laden or made entirely of white flour and sugar. These muffins caught our eye when perusing the latest Sunset issue. And, even though the recipe required that we purchase a few ingredients we didn't have: dates and poppy seeds, it was so worth it.
In the magazine, these are called Thousand Seed Banana Date Muffins. To be completely up front, there are only 4 kinds of seeds and we left out one of them. We also adjusted the sugar (adding less than the recipe called for because they seemed too sweet on the first go round) and baking for slightly less time than the recipe calls for.
In addition, we skipped about a billion steps and saved a whole lot of time and dirty dishes. And you know what, the muffins were still awesome.
Maybe we're just kidding ourselves, but we feel like we're eating something decent when we pop these babies into our mouths. We hope you like them, too.
Rating: 3/4 assed
Here's what you need and how you do it
1/4 cup each sesame seeds, poppy seeds, and sunflower seeds (or another seed you like)
1/2 cup packed pitted dates
1 ripe banana, mashed
1/4 cup plain low-fat yogurt
2 Tablespoons canola oil
1-1/2 teaspoons vanilla extract
1/3 cup granulated sugar
1/2 cup brown sugar (if you don't have both, just make up the difference with the other)
1 cup whole wheat flour
3/4 cup all-purpose flour
1/4 cup flaxseed meal
1-1/2 teaspoons baking soda
1/2 teaspoon salt
1/4 teaspoon cream of tartar (which you should all have in your cupboards because it's incredible)
Dried fruit would be a nice addition, too
Preheat oven to 350 degrees F. Butter 12 muffin cups. Mix seeds in a small bowl.
Whirl dates with 1/2 cup water in food processor or blender.
Add all ingredients except about 3 Tablespoons of the seed blend. Mix well.
Scoop batter into muffin tins (fill them quite full). Then sprinkle tops with remaining seeds.
Bake 20 minutes, or until just firm to touch and edges are golden.
These are great served warm.
For a printable version of this recipe, click here.