Everywhere you look there are the rundown of tips for getting organized, eating healthier, eliminating stress, achieving a hot bod – you know, you’ve read them too. Naturally I always peruse the eating healthy tips and my top pick of this year’s lists is that from Sunset Magazine. Among Sunset’s 10 Ways to Eat Healthy tips were eat mussels, make it sustainable meat Sundays, try meatless Mondays (which I emphasized through the past year), and make your own broth. But the one particular tip that stuck in my head was “Sprinkle Seeds on Everything“. I liked that… my favorite bagel is the Everything Bagel because of all the seeds, a handful of trail mix is often my breakfast on the run, and I feel good about it because I know that seeds are nutritious. They’re an excellent source of protein and fiber and are loaded with vitamins, minerals and essential fatty acids (like omega 3 and omega 6). Plus, for me, the satisfaction lies in the crunchiness that seeds bring to the food they grace.
These plump and wholesome muffins are loaded with seeds and made with only 2 tbsp. oil, these muffins stay incredibly moist and light, thanks to two fruit purées and a soft meringue.
Thousand-Seed Banana Date Muffins
from Sunset Magazine | Total: 1 hour, 5 minutes | Yield: Makes 12
Ingredients:
1/4 cup sesame seeds
1/4 cup poppy seeds
1/4 cup sunflower seeds
1/4 cup pumpkin seeds
1/2 cup (3 oz.) packed pitted dates
1 cup mashed ripe bananas
1/4 cup plain low-fat yogurt
2 tablespoons vegetable oil
1 1/2 teaspoons vanilla extract
1 large egg, separated, plus 1 large egg white
1 cup sugar, divided*
1 cup whole-wheat pastry flour
3/4 cup all-purpose flour
1/4 cup flaxseed meal*
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon cream of tartar*
Preparation:
1. Preheat oven to 350°. Butter 12 muffin cups (1/3-cup size) and set aside. Put sesame and poppy seeds in a pie pan and sunflower and pumpkin seeds in another. Bake seeds, stirring once, until golden, 6 to 8 minutes. Combine seeds in 1 pan and set aside.
2. Whirl dates with 1/2 cup water in a blender or food processor until very smooth. Scrape into a medium bowl and add bananas, yogurt, oil, vanilla, egg yolk, and 3/4 cup sugar. Whisk to blend, then set aside.
3. Stir flours in a large bowl with flaxseed meal, baking powder and soda, salt, and all but 2 tbsp. of the seeds.
4. Beat egg whites with cream of tartar in a bowl with a mixer on high speed until foamy. Gradually add remaining 1/4 cup sugar, beating until soft peaks form. Fold whites into banana mixture. Fold into flour mixture just until blended. Spoon batter into prepared muffin cups (they’ll be very full). Sprinkle with remaining 2 tbsp. seeds.
5. Bake muffins until just firm to touch and edges are golden, 22 to 25 minutes. Loosen from pans with a small metal spatula. Serve warm or cool.
* I used Bob’s Red Mill which can be found with the baking ingredients. I also substituted brown sugar for the 3/4 cup of sugar that is used in the batter. The remaining 1/4 cup is used in the meringue and granulated sugar works best. Also, a squeeze of fresh lemon juice can be substituted for cream of tartar if you haven’t any.
Enjoy 
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I use the same brand of flaxseeds..your muffins looks fabulous and delicious!
Love the name of these – thousand seed banana date muffins. Healthy but has everything that I love all wrapped up in one little package. Hope you have a wonderful weekend!!!! Happy New Year!
These muffins sound like fun to make with all the seeds. I’ll have check my pantry for seeds when I get home. I hope you’re feeling well, it’s good to see you up and making muffins. My favorite bagel is the Everything toasted with tuna salad on top. Thanks for sharing the recipe:-)
These look great, I just happen to have some dates hanging around too! I used to make bran muffins with applesauce, don’t know why I stopped, and now I can’t find the recipe again, bummer!
Thanks Priscilla!
I never baked with flaxseed meal. I have all the ingredients at home so this might just be the right time to start using a new ingredient. Thanks for sharing this recipe! These muffins look so perfect for my breakfast
I love “everything” bagels, too, and seeds are a good thing. These muffins scream healthy but in a really good way. Only 2 tbsp of oil? That’s my kind of recipe. I hope you’re having a great weekend, Priscilla!
A healthy and delicious muffin to bookmark and keep baking!
I love these! Everything bagel is my favorite too…seeds on everything is a wonderful idea
Great muffins. I love that you used whole wheat pastry flour. I just started using it and have been pleased with the lighter texture. There’s nothing like a healthy muffin to start the day!
I’m all about seeds…and Ryan introduced me to Everything bagels when we started dating…he loves those seeds! These muffins sound and look delicious. I can imagine that each bite is a perfect balance between crunchy seeds and moist muffin. Thank you for sharing, my dear. I hope you have a good Monday. Let the week begin!
Yay, for seeds! Thanks everyone. I’m out of muffins, may have to go across the street and get an Everything Bagel
Make it a great week!
I am all about the seeds and the nuts! They are “allowable” on my diet. I can’t wait to be able to try some baked goods using them as well when I can add the carbs back in!
I also like the idea of sprinkling seeds on everything…and the everything bagel is my favorite too!
I really like the look of these muffins…the dates are a great addition!
I’m also a huge seed lover – and the second I read ‘thousand-seed’ I was sold on these muffins; they look fantastic, too!
Priscilla – THANK YOU FOR (LITERALLY) SHARING THESE!!!! Mr. RGBistro and I loved them. So happy you shared them with us.
Now I have to buy all the ingredients (and that’s a long ingredient list) so I can make them for breakfast.
[K]
Now, how did I miss this delicious and healthy recipe.
I adore seeds, except for those pesky poppy seeds. Like them for the garnish look…but not the embaressing look I get when one’s stuck in my smile!
Thanks for sharing this very interesting muffin with us Priscilla ;o)
Ciao,
Claudia