Banana and Carob Muffins

Food and nutrition



Published on 25 October 2019
by Isabelle Huot


250 mL (1 cup) dates

250 mL (1 cup) water

80 mL (⅓ cup) canola oil

2 ripe bananas

2 eggs

430 mL (1¾ cups) whole-wheat flour

60 mL (¼ cup) carob powder

5 mL (1 tsp.) baking powder

5 mL (1 tsp.) baking soda

2.5 mL (½ tsp.) nutmeg

2.5 mL (½ tsp.) cinnamon

30 mL (2 tbsp.) oatmeal

Nutritional Values

Total lipids:8g
Total carbohydrates:32g


Nutri-notes: Store-bought muffins are often far too sweet and high in fat. Here’s a healthy and delicious alternative that goes down great with a fortified soy beverage.

  1. Preheat the oven to 180 °C (350 °F).
  2. Place paper muffin liners into a muffin tin.
  3. Chop the dates and place them in a pot with water. Bring to a boil then lower the heat and simmer until the dates are melted, about 5 minutes. Pour into a bowl.
  4. Add the oil and bananas (pre-mashed with a fork) to the date mixture. Mix.
  5. Add the eggs one by one, beating between each addition.
  6. Mix all the dry ingredients in a bowl.
  7. Add the dry ingredients to the banana mixture.
  8. Pour the mixture into the muffin liners.
  9. Sprinkle with oatmeal.
  10. Bake for about 20 minutes or until a toothpick inserted into the centre comes out clean.


Isabelle Huot
Doctor in nutrition