Directions:
- Lightly spray OR paper-line muffin cups.
- Preheat oven to 375 degrees F.
- Blend together the oats, flour, baking powder, pecans and dates in a bowl.
- In a medium bowl, beat together the eggs, syrup, water and oil until smooth.
- Combine the wet and dry ingredients until just moistened.
- Spoon batter into prepared pans, filling no more than 3/4 full.
- Bake for 15 to 20 minutes OR until cakes test done.
- Remove from oven.
- Cool in the pan on a wire rack for 5 to 7 minutes.
- Serve warm OR invert onto rack and allow to cool completely.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 567.67 Kcal (2377 kJ) | ||
| Calories from fat | 217.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.14g | 37% | |
|---|---|---|---|
| Cholesterol | 62mg | 21% | |
| Sodium | 382.15mg | 16% | |
| Potassium | 530.14mg | 11% | |
| Total Carbs | 79.73g | 27% | |
| Sugars | 36.08g | 144% | |
| Dietary Fiber | 6.46g | 26% | |
| Protein | 11.3g | 23% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 4mg | 22% | |
| Calcium | 177.6mg | 18% | |
| Amount Per 100 g | |||
| Calories | 289.11 Kcal (1210 kJ) | ||
| Calories from fat | 110.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.29g | 37% | |
|---|---|---|---|
| Cholesterol | 31.58mg | 21% | |
| Sodium | 194.63mg | 16% | |
| Potassium | 270mg | 11% | |
| Total Carbs | 40.61g | 27% | |
| Sugars | 18.38g | 144% | |
| Dietary Fiber | 3.29g | 26% | |
| Protein | 5.75g | 23% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 2mg | 22% | |
| Calcium | 90.4mg | 18% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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