Banana, Walnut & Date Muffins

2 cups whole wheat flour (Kim prefers white whole wheat version)
¾ cup sugar
½ cup uncooked quick-cooking oats
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
1¼ cups mashed ripe bananas (about 3 to 4)
2 large eggs
¾ cup plain non-fat yogurt
1/3 cup I Can’t Believe It’s Not Butter® Spread, melted
1 teaspoon vanilla extract
1/3 cup coarsely chopped walnuts
¾ cup chopped pitted dates (from bag of pre-chopped)

Preheat oven to 375°F. Line 12-cup muffin pan with paper muffin liners. Set aside. Combine flour, sugar, oats, baking powder, baking soda and cinnamon in a large bowl; set aside. Combine bananas, eggs, yogurt, melted margarine and vanilla in medium bowl. Stir into flour mixture just until combined. Stir in walnuts and dates. Spoon batter into prepared pan, mounding slightly. (Cups will be heaping full). Bake 25 minutes or until toothpick inserted in centers comes out clean. Cool 5 minutes on wire rack, remove muffins from pan and cool completely on rack. Recipe provided by Kim Galeaz, RD and adapted from

Per muffin: 250 calories, 6 g protein, 4 g fiber, 43 g carbohydrate, 8 g fat, 1.5 g saturated fat, 160 mg sodium.

Chewy Oatmeal Chocolate Chip Cookies

1½ cups all-purpose flour
1 ½ cups uncooked quick-cooking oats
1 teaspoon baking powder
1 teaspoon salt
6 tablespoons I Can’t Believe It’s Not Butter® Light Spread
1 ¼ cups firmly packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips

Preheat oven to 375°F. Combine flour, oats, baking soda and salt in a medium bowl; set aside. Beat light margarine spread with brown sugar in large bowl with electric mixer until creamy, about 3 minutes. Beat in egg and vanilla until blended. Gradually beat in flour mixture just until blended. Stir in chocolate chips. Drop by rounded tablespoonfuls on ungreased baking sheets two inches apart. Bake 10 minutes or until edges are golden. Keep baking sheets on wire rack 2 minutes, then remove cookies from sheets and cool completely.
Makes about 30 cookies.

Recipes provided by Kim Galeaz, RD CD from