This recipe may have a long list of ingredients and instructions but don't let that fool you. This are, in fact, one of the easiest and quickest muffin recipes in my notebook. The oats make them hearty and healthy. The apple and date pieces lend a gentle, natural sweetness. Applesauce works as a binder without the need for oil or margarine. The result is this terrific, balanced muffin that is perfect for breakfast or an anytime snack.
Apple Date Oat Muffins
Yield: 18 muffins
1 1/4 cup unsweetened plain almond milk (or other non-dairy milk)
2 tsp apple cider vinegar or lemon juice
2 cups quick oats
1/2 cup raw sunflower seeds
3/4 cup chopped dates
1/3 cup applesauce
1 cup all-purpose flour
1/2 cup whole wheat flour
1 Tbsp baking powder
1/2 tsp baking soda
1 tsp salt
1/4 cup light brown sugar
1 1/4 cup warm water
1 medium apple, seeded and chopped finely
- Preheat oven to 375°F. Lightly oil 18 muffin cups and set aside.
- Mix almond milk and apple cider vinegar in a large bowl and set aside.
- Toss oats, sunflower seeds, dates and applesauce together in a large bowl. Mix thoroughly so that the date pieces are not clumped up.
- Add flours, baking powder, baking soda and salt to the oat-date mixture. Stir to combine.
- Add sugar and water to the almond milk mixture. Whisk to combine.
- Add dry mixture to wet in three batches, stirring to incorporate.
- Fold in chopped apple.
- Fill each muffin cup with a scant 1/3 cup of muffin batter.
- Bake 20-22 minutes, until a toothpick inserted comes out clean.
- Allow to cool 5 minutes before transferring to a wire rack to cool completely.
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