Orange & Date Muffins

Directions20 minutes
Cook time20 minutes
Makes12 muffins


Position rack in the middle of the oven. Preheat conventional oven to 190°C (375°F). Spray muffin tray with vegetable oil spray. Set aside.

In a large bowl, combine flour, rolled oats, brown sugar, baking powder, and baking soda. Set aside.

In another bowl, combine milk, vinegar, oil, egg, and applesauce. Set aside.

In the food processor, puree dates and orange pulp. Incorporate puree and zest into moist ingredients.

Add moist ingredients to dry ingredients and stir with a wooden spoon only until combined.

Using a 60 ml ice cream scoop, drop the dough into the muffin tray.

Bake in conventional oven for about 25 minutes or until muffins turn golden brown.

Remove muffins from tray and allow to cool on a wire rack.

Recipe and photo are the result of a partnership project between Extenso and ITHQ to review food offerings and practices in Quebec childcare centers, Nos petits mangeurs.


160 ml (2/3 cup) all-purpose flour

160 ml (2/3 cup) whole wheat flour

310 ml (1 1/4 cups) rolled oats, quick-cook

60 ml (1/4 cup) brown sugar, packed

5 ml (1 tsp.) baking powder

3 ml (1/2 tsp.) baking soda

250 ml (1 cup) 2% milk

5 ml (1 tsp.) white vinegar

45 ml (3 tbsp.) canola oil

1 egg

80 ml (1/3 cup) applesauce, unsweetened

1 orange

60 ml (1/4 cup) dates, dried

Non-stick vegetable oil spray


Cook the dates for a few minutes in a small amount of orange juice or water first, to make them easier to puree.

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