Banana, Date, and Nut Muffins

Lisa Oz's muffins are loaded with protein, vitamins, and fiber. Plus, they are a great sweet treat to add to your meal. But the best part about this recipe is that the muffins can be baked ahead of time and then frozen. So the next time you have company over, simply reheat and serve.

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1 cup mashed ripe bananas (about 3 bananas)
1 7-oz container plain Greek yogurt (3/4 cup plus 2 tbsp)
1 large egg
2 tbsp coconut oil, melted
1 tsp vanilla extract
1 cup whole-wheat flour
1 cup old-fashioned rolled oats
2/3 cup packed light brown sugar
1/2 cup unbleached all-purpose flour
1/4 cup unflavored protein powder
2 tsp baking soda
1/4 tsp fine sea salt
3/4 cup chopped walnuts (3 oz)
3/4 cup pitted and chopped dates

1. Position a rack in the center of the oven and preheat the oven to 375° F. Line 16 muffin cups with paper liners.


2. Whisk the mashed bananas, yogurt, egg, coconut oil, and vanilla together in a medium bowl.


3. In a separate large bowl, whisk the whole-wheat flour, oats, brown sugar, all-purpose flour, protein powder, baking soda, and salt together, being sure to break up any clumps of brown sugar and baking soda.


4. Add the banana mixture to the flour and stir with a wooden spoon (do not whisk) until the batter is just moistened but still lumpy. Add the walnuts and dates and mix just until the batter is combined.


5. Divide the batter evenly among the muffin cups. Bake until the muffins are golden brown and the tops spring back when pressed with a fingertip, 18 to 22 minutes. Remove from the oven and let the muffins cool in the pan for 10 minutes. Remove muffins from the pan and serve warm or cooled to room temperature.


Reprinted from THE OZ FAMILY KITCHEN Copyright © 2015 by Lisa Oz. Published by Harmony Books, a division of Penguin Random House LLC.