These tasty whole wheat muffins have an orange-date purée mixed right into the batter. Serve them for breakfast or tuck them into your family’s lunchboxes for a mid-day snack.

Yield: Makes 12.



  • ​1 3/4 cups whole wheat flour
  • 1/3 cup packed golden brown sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 unpeeled medium navel orange, trimmed and cut into 8 chunks
  • 1/2 cup whole pitted dates
  • 1/2 cup orange juice
  • 1/3 cup canola oil
  • 1 large egg


  1. Preheat oven to 400°F.
  2. Combine flour, brown sugar, baking powder, baking soda, and salt in a bowl; set aside.
  3. Place orange, dates and orange juice in a blender; purée until smooth. Add oil and egg; blend until combined. Add orange mixture to flour mixture and stir just until combined.
  4. Spoon batter into paper-lined or greased muffin cups, filling cups three-quarters full.
  5. Bake until a cake tester inserted in centres comes out clean, about 18 - 20 minutes. Cool muffins in pan for 5 minutes. Remove from pan and cool on a rack. May be frozen for up to 1 month.
Nutritional analysis per muffin: 165 calories, 6.3 g fat, 3.3 g protein, 25.9 g carbohydrate, 3.2 g fibre, 241 mg sodium