Graham Nut Muffins Recipe

Name: Graham Nut Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup graham cracker crumbs (about 12 crackers); ½ cup flour, all purpose; ¼ cup whole wheat flour; ½ cup brown sugar, firmly packed; 3 teaspoons baking powder; ¼ cup pecans, chopped; ¼ cup dates, chopped; 3 egg whites; ½ cup skim milk; ¼ cup oil

Servings: persons

1 cup graham cracker crumbs (about 12 crackers)
½ cup flour, all purpose
¼ cup whole wheat flour
½ cup brown sugar, firmly packed
3 teaspoons baking powder
¼ cup pecans, chopped
¼ cup dates, chopped
3 egg whites
½ cup skim milk
¼ cup oil

1
Heat oven to 375F.
2
Line 12 muffin cups with paper baking cups, or spray with cooking spray.
3
In large bowl, combine graham cracker crumbs, all purposed, flour, whole wheat flour, brown sugar and baking powder; mix well.
4
Sit in pecans and dates.
5
Slightly beat egg whites in small bowl.
6
Add milk and oil; blend well.
7
Add to dry ingredients all at once; stir until dry ingredients are just moistened.
8
Fill muffin cups 3/4 full.
9
Bake for 16 to 19 minutes or until toothpick inserted in center comes out clean.
10
Cool 1 minute; remove from pan.

584

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup graham cracker crumbs (about 12 crackers), ½ cup flour, all purpose, ¼ cup whole wheat flour, ½ cup brown sugar, firmly packed, and more.

Yes, Graham Nut Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Graham Nut Muffins

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