Oatmeal Banana Date Muffins

You can't go wrong with these delicious healthy muffins if you follow this recipe to a T.   I don't add nuts because of the no-peanut rule at my sons' school, but I'm sure you could add them if you like.  They're great for easy breakfasts and snacks.  Enjoy, and let me know what you think!

Makes 24 muffins or 48 mini-muffins

Ingredients:

• 2 cups quick oats
• 2 cups buttermilk
• 2 large eggs, lightly beaten
• 3/4 cup packed brown sugar
• 1 cup butter or margarine, melted and cooled
• 2 cups whole wheat flour
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 ripe bananas
• 1 1/2 teaspoons vanilla
• 1 cup chopped dates
• 2 tablespoons wheat germ (optional)

Directions:

1.  In a large bowl, combine oats and buttermilk.  If you don't have buttermilk, make your own.

2.  Preheat oven to 400 degrees and butter muffin tins.
3.  Seed and chop dates.  Don't forget to check for wormy dates before you chop away.  Add to oat mixture and stir.
4.  Mash bananas.  Add to oat mixture and stir.

5.  Add eggs, vanilla, and sugar to oat mixture and stir.
6.  Into a smaller bowl add flour, salt, baking soda, and baking powder.  Stir.

7.  Add flour mixture to oat mixture, stirring until just combined.

8.  Divide batter evenly among prepared muffin tins.

9.  Bake muffins on middle rack until golden, about 15 minutes for mini-muffins and about 20 minutes for regular muffins.

Crispy around the edges, moist on the inside, just the right amount of healthy sweetness.  I store them in the freezer and thaw them as needed.

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