Rating: 4 stars
10 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 4
  • 5 star values: 3

This classic recipe is a wholesome base for mix-ins. Try adding sunflower seeds with blueberries, or grated carrot with walnuts.

Sidney Fry, MS, RD
Recipe by Cooking Light January 2015

Gallery

Credit: Randy Mayor; Styling: Claire Spollen

Recipe Summary

hands-on:
25 mins
total:
1 hr 25 mins
Yield:
Serves 12 (serving size: 1 muffin)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • Spread bran on a baking sheet. Bake at 350° for 8 to 10 minutes or until lightly browned, stirring once.

  • Combine dates and juice in a medium saucepan over medium heat; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Remove from heat; uncover and let stand 5 minutes. Place date mixture in a food processor or blender; process until smooth. Add buttermilk and next 4 ingredients (through vanilla); process until smooth.

  • Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, bran, baking powder, and next 3 ingredients (through salt) in a medium bowl, stirring with a whisk. Add date mixture to bran mixture, stirring just until moist. Add eggs, stirring just until combined. Place 12 muffin cup liners in muffin cups; coat liners with cooking spray. Spoon batter into muffin cups. Bake at 350° for 28 minutes or until a wooden pick inserted in center of muffins comes out clean. Remove muffins from pan; cool on a wire rack.

Nutrition Facts

168 calories; fat 5.4g; saturated fat 1.7g; mono fat 2.3g; poly fat 0.9g; protein 4g; carbohydrates 29g; fiber 7g; cholesterol 36mg; iron 2mg; sodium 183mg; calcium 89mg.
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