Naturally sweet using only apple sauce and dates, these delicious muffins are perfect for breakfast or a mid day snack!
~ Vegan ~
Ingredients:
1 cup spelt flour
1/2 cup teff flour
1/2 cup rolled oats
2 tsp baking powder
Pinch sea salt
1 1/2 tsp cinnamon
1 tbsp chia seeds
1 tbsp ground flaxseeds
1/4 cup water
12 dates, chopped
1/4 cup water, plus 1 tbsp (if needed)
1/4 tsp baking soda
2 tbsp avocado oil , grape seed oil r softened coconut oil
1/3 cup apple sauce
1 tsp vanilla
3/4 cup almond milk or other plant milk
1 cup frozen blueberries
1/2 cup apple, chopped into small about 1 cm x .5 cm pieces
10-12 apple slices (about 0.5cm thin) ~ for garnish
Pre set oven to 350F
In a large bowl add first 6 dry ingredients and whisk together well. In a small bowl add chia seeds, ground flaxseeds and water, mix well and set aside. In a small frying pan add chopped dates and water. Bring to a boil over med/high heat. Add a extra tbsp of water if water boils off completely (there should always be a small bit of liquid coving the bottom of the pan). Reduce heat and simmer, stirring frequently for about 2-minutes until dates become quite soft. Sprinkle baking soda over dates and allow to bubble and thicken for 1 minutes or so, stirring constantly. Remove from heat. Using a blended pour in date mixture, oil, apple sauce and vanilla. Blend on high until smooth. In a medium bowl add blended mixture and chia seed mixture together and stir until evenly combined. Add wet mixture to dry mixture and begin to mix together till it is partially combined, then gradually add about a 1/4 cup of almond milk at a time mixing in each time before adding the next 1/4 cup. Continue this method until all milk has been used and dough has a uniform texture. Add blueberries and chopped apples and mix until evenly combined. Lightly grease a large or regular size muffin tin with coconut oil. Fill muffin cups just to the edge. Place on slice of apple on top of dough in each muffin cup. Bake at 350F for 25 minutes for a regular muffin tray and 35 minutes for a large muffin tray. Remove when sticking a knife in the centre of a muffin comes out clean. Cool muffins on cooling rack. Enjoy in moderation : )
Store in air tight glass container for about 3 days. Store in fridge for up to 1 week or in freezer for 1 month.
Makes 6 large muffins or about 10 regular muffins
Prep & Bake time:
Prep time ~ 25 minutes
Baking time ~35 minutes
Total time ~60 minutes
Love the Power of Food:
Dates
Dates are a wonderfully natural sweetener and can be used when baking to add a gentle sweetness. And as a bonus, they are also loaded with tons of nutrients which makes them a far superior choice than a refined sugar! Dates are an excellent source of B vitamins thiamine (B1), riboflavin (B2), niacin (B3), pantothenic acid (B5), and pyridoxine (B6). These delicious dried fruit also contain high amounts of manganese, magnesium, iron, phosphorus, copper and potassium. Zinc and selenium are also present in good amounts. And, not only are dates loaded with all of these health promoting nutrients they are also an excellent source of dietary fibre! Enjoy these amazing and delicious fruit in moderation as they do have a very high (naturally occurring) sugar content!
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