Ingredients

• 2 cups whole wheat flour
• 0.75 cups white sugar
• 0.5 cups old-fashioned oats
• 1 teaspoon baking powder
• 0.5 teaspoons baking soda
• 0.5 teaspoons ground cinnamon
• 1.25 cups ripe , about 3 bananas
• 2 large eggs
• 0.75 cups plain low-fat yogurt
• 0.33 cups Becel® Salted Plant-Based Bricks , melted
• 1 teaspoon vanilla extract
• 0.33 cups coarsely chopped walnuts
• 0.75 cups chopped , pitted dates

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Spray 12-cup muffin pan with no-stick cooking spray; set aside.
2. 2 Combine flour, sugar, rolled oats, baking powder, baking soda and cinnamon and in large bowl; set aside.
3. 3 Combine eggs, yogurt, melted Becel® Plant-Based Bricks, vanilla, and bananas in medium bowl.
4. 4 Stir banana mixture into flour, then stir in the walnuts and dates. Evenly spoon batter into prepared pan.
5. 5 Bake 20 minutes or until muffins are golden, and a toothpick inserted comes out cleaned. Cool on a wire rack for 10 minutes, then take it out of pan and cool completely.

Nutrition per serving