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, spokesperson for the Kilo Cardio weight loss program
Kilo Cardio
Énergie Cardio's Kilo Cardio weight loss program handbook, by Isabelle Huot, Josée Lavigueur et Guy Bourgeois.