Healthy Banana, Honey and Date Scone Muffins

I absolutely LOVE scones! And I absolutely LOVE muffins! I mean, who doesn’t?

So, I merged them together and recreated them into a moist muffin without losing the scone taste! AND! They’re HEALTHY!

Yields 18 LARGE muffins

160 calories per muffin

Weight Watchers: 3 ProPoints | PointsPlus each!

Perfect with a cup of your favourite morning tea or coffee…and Oprah reruns.

Healthy Banana, Honey and Date Scone Muffins

Weight Watchers: 3pp per muffin!

PRINT SAVE

Serves: 18 large muffins

2 cups wholemeal self raising flour (or all purpose flour)
2 cups rolled oats
1/2 cup almond meal
1/2 teaspoon sea salt
3 tablespoons natural sweetener/sugar of choice
2 teaspoons baking powder (use 1 tablespoon of baking powder if using all purpose flour)
2 large ripe bananas
2 tablespoons honey
2 tablespoons (40g) softened light butter or coconut oil
1 egg
1/2 cup low fat greek yoghurt
1/2 cup unsweetened almond milk
6 chopped fresh dates
2 tablespoons honey (extra for drizzling)

Preheat oven to 180C. Spray a muffin tray with coconut oil cooking spray.
Place into a food processor flour, rolled oats and almond meal and process for approx 2 minutes.
When oats are finely ground, add the salt, sweetener/sugar and baking powder, and process again for 1 more minute.
In a separate bowl, mash bananas and add the honey, butter, egg, yoghurt and milk until combined.
Add the dry ingredients to the wet, and gently mix with a wooden spoon until all ingredients are mixed through. Do not over beat!
Fold in dates.
Bake in preheated oven for 12-15 minutes or until golden and toothpick inserted into the centre of a muffin comes out clean.
Drizzle the tops with honey.
Serve warm

Calories: 160kcal

Reader Interactions