Simple Oat Bran Date Muffins

My Simple Oat Bran Date Muffins are an excellent choice for breakfast or a snack. Packed with fiber, protein, and vitamins, oat bran promotes fullness, making these muffins a perfect quick meal when paired with a piece of fruit and coffee. Moreover, they are egg-free, using flaxseed eggs instead, and offer a touch of sweetness from maple syrup, apple sauce, and chopped Medjool dates.

By Rose Huxford

Simple Oat Bran Date Muffins

Yields: 8 large muffins

Pre-heat oven: 375 degree F

Prep-time: 5-10 minutes

Bake-time: 25 minutes

Total-time: ~35 minutes

Equipment: 1-2 muffin pans, muffin liners, 2 large mixing bowls, 1 medium bowl, liquid measuring cup, measuring spoons, measuring cups, cutting board, chopping knife, whisk, spatula, ice cream scooper (or a medium-large cookie scooper), cooling rack.

By Rose Huxford

By Rose Huxford

By Rose Huxford

By Rose Huxford

By Rose Huxford

Ingredients

• 3/4 cup gluten free flour, sifted (or regular all-purpose)

• 1 1/4 cup oat bran cereal, gluten free or regular

• 2 tbsp ground flaxseed meal

• 6 tbps water

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp salt

• 1 tbsp hemp seeds

• 1 1/2 tsp ground cinnamon

• 1/3 cup real maple syrup or honey

• 1/2 cup coconut sugar or date sugar, or brown sugar

• 2/3 cup unsweetened apple sauce

• 1 tsp pure vanilla extract

• 1/2 cup nondairy milk (I used unsweetened almond milk)

• 1 tbsp apple cider vinegar, or white vinegar or lemon juice

• 1 1/2 cups chopped pitted medjool dates

• Demerara sugar, for sprinkling (optional)

  
  

Directions

1. Line your muffin pan with muffin liners and set it aside. You have the option to use either regular-sized muffin liners or tulip-shaped ones.

2. Pre-heat your oven to 375 degrees F.

3. With a chopping knife, cut your dates into small pieces—not too small, as you want them to stand out when you bite into your muffins.

4. Combine almond milk and apple cider vinegar together in a liquid measuring cup. Stir, then let it rest for about 5 minutes. This will be your buttermilk replacement.

5. In a medium bowl, combine the flaxseed meal and water. Stir the mixture and let it sit for approximately 5 minutes to thicken. This will serve as your flax egg.

6. In a large mixing bowl, sift the flour, baking soda, baking powder, and salt. Incorporate the oat bran, cinnamon, chopped dates, and hemp seeds. Mix all the ingredients thoroughly and create a well in the center.

7. In another mixing bowl, combine the apple sauce, vanilla extract, buttermilk, flax eggs, coconut sugar, and maple syrup (or honey) by whisking them together.

8. Combine your wet mixture with your dry mixture, then use a spatula to mix all the ingredients together until they are just well combined.

9. Using an ice cream scooper, scoop your batter into your prepared muffin pan. Sprinkle some demerara sugar over each muffin.

10. Bake for about 25 minutes, or until a toothpick comes out nice and clean.

11. Allow the muffins to cool slightly in the pan before transferring them to the cooling rack.

12. Enjoy right away or allow the muffins to cool completely and store in an airtight container for about 3-4 days. Or, store them in a freezer bag and keep in the freezer for about 1 month.

13. Enjoy!