Orange and date muffins

Orange and date muffins

Directions: 20 minutes
Cook time: 25 minutes
Servings: 12 muffins
Allergens: Milk, Wheat and triticale,


  • 160 ml (⅔ cup) all-purpose flour
  • 160 ml (⅔ cup) whole wheat flour
  • 310 ml (1 ¼ cup) quick cook oats
  • 60 ml (¼ cup) brown sugar, packed
  • 5 ml (1 tsp) baking powder
  • 2.5 ml (½ tsp) baking soda
  • 250 ml (1 cup) milk (2%)
  • 5 ml (1 tsp) white vinegar
  • 45 ml (3 Tbsp) canola oil
  • 80 ml (⅓ cup) unsweetened applesauce
  • 1 egg
  • 60 ml (¼ cup) dried dates
  • 1 orange zest


  • Muffin tin
  • 2 large bowls
  • Blender
  • Wooden spoon
  • Ice cream scoop


  • Recipe and photos created through a partnership between Extenso and ITHQ as part of the project entitled “Offre et pratiques alimentaires revues dans des services de garde du Québec, Nos petits mangeurs.”


  1. Place rack in middle position and preheat oven to 375°F (190°C).
  2. Grease muffin tin. Set aside.
  3. Combine flours, oats, brown sugar, baking powder and baking soda in a large bowl. Set aside.
  4. In another large bowl, stir milk, vinegar, oil, egg and applesauce. Set aside.
  5. Place dates and orange zest in a blender and blend to create a paste.
  6. Stir pureed dates and zest into wet ingredients.
  7. Add wet ingredients to dry ingredients and stir with a wooden spoon until smooth. Do not over stir.
  8. Divide dough into cups of a muffin tin using a 60 ml (¼ cup) ice cream scoop.
  9. Bake 25 minutes or until muffins turn golden on top.
  10. Remove muffins from tin and cool on rack.


  • Simmer the dates for a few minutes in a little orange juice or water to soften before blending them in the blender.