Mediterranean Muffins

Mediterranean MuffinsFrom

Prep Time: 5 minutes                                    
Total Time: 25 minutes
Makes: 12 muffins                                          
Serving size: 1 muffin

Dry Ingredients:

1 cup oats
1 cup whole wheat flour
1/3 cup sugar
½ teaspoon sea salt
1 teaspoon baking powder
½ teaspoon baking soda
2 teaspoons orange zest

Wet ingredients:

1 cup low-fat buttermilk*
1 egg, lightly beaten
1 ¼ teaspoons vanilla extract
¾ cup natural applesauce
¼ cup boiling water
¾ cup roughly chopped toasted pecans or walnuts
¼ cup chopped dates (about 4 large)
1 cup fresh or frozen blueberries or raspberries


  1. Preheat oven to 375◦.  Coat a standard muffin tin with oil spray and set aside.
  2. In a mixing bowl, add and combine dry ingredients.
  3. In a separate bowl, add and combine wet ingredients, except for the boiling water.
  4. Add wet ingredients into dry and combine well to create batter.  Stir in chopped nuts.  Fold in chopped dates and berries.  Stir in boiling water and let batter stand 15 minutes.
  5. Spoon batter into 12 muffin cups, and bake for about 20 to 22 minutes or until muffins spring back when touched lightly in center.
  6. Remove from oven, let cool and enjoy plain, or with some peanut butter or jam.
  • Note: if you don’t have buttermilk, simply mix 1 cup low-fat milk with 1 tbsp lemon juice or white vinegar and let it sit for 10 minutes.

Nutrition Facts:




3 g

Total fat

6 g


15 mg

Total Carbohydrate

24 g

Dietary Fiber

3 g

Total Sugar

12 g

Natural Sugar

5 g


220 mg