Banana, Date and Walnut Muffins

1. Preheat oven to 375 degrees F (190 degrees C). Spray 12-cup muffin pan with no-stick cooking spray; set aside.

2. Combine flour, sugar, rolled oats, baking powder, baking soda and cinnamon and in large bowl; set aside.

3. Combine eggs, yogurt, melted Becel® Plant-Based Bricks, vanilla, and bananas in medium bowl.

4. Stir banana mixture into flour, then stir in the walnuts and dates. Evenly spoon batter into prepared pan.

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.

Cook's Notes:

Feel free to use quick oats instead of old-fashioned oats.

Feel free to use Becel® Unsalted Plant-Based Bricks instead of Becel® Salted Plant-Based Bricks.

The metric measures for this recipes are as follows: 500 mL whole wheat flour, 175 mL sugar, 125 mL old fashioned oats, 5 mL baking powder, 2 mL baking soda, 2 mL ground cinnamon, 300 mL ripe, mashed banana, 175 mL plain low-fat yogurt, 75 mL melted Becel® Salted Plant-Based Bricks, 5 mL vanilla extract, 75 mL coarsely chopped walnuts, and 175 mL chopped pitted dates.