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Everything Muffins

I first tasted these yummy muffins at my friend Tara’s house and was so blown away, I immediately demanded the recipe. They are delicious–sweet but not too sweet, and a filling breakfast. I’ve replaced the eggs with flax eggs and the sugar with dates, so these are vegan and whole-food. I’m calling these “everything” muffins because it seems like they have a little bit of everything in them–oatmeal, nuts, apple, carrot, coconut, etc. Oh, and they are, as they say, “all that and a bag of chips,” so why not “everything” muffins???

Feel free to substitute and add ingredients to your heart’s content–shredded zuchinni, pumpkin pack, banana….the sky’s the limit here. Since it’s a large yield, I leave a few muffins out and freeze the rest for a quick, convenient breakfast or snack whenever we need it.

 

Everything Muffins
 
Tara's Everything Muffins
Author:
Recipe type: Breakfast Muffin
Cuisine: American
Ingredients
  • 2 cups whole wheat flour
  • ½ cup old-fashioned oats
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp cinnamon
  • 1 cup pitted dates, soaked overnight, with soak water
  • 2 large carrots, grated
  • 1 apple, cored and shredded
  • ½ cup raisins or currants
  • ½ cup dried blueberries or cranberries
  • ½ cup shredded unsweetened coconut
  • ½ cup chopped pecans or walnuts
  • 2 flax eggs
  • 2 tsp vanilla extract
  • ½ cup applesauce
Instructions
  1. Preheat oven to 350 degrees.
  2. Make your flax eggs--combine 2 tbsp ground flax meal with 6 tbsp water in small bowl and let sit till gel-like.
  3. Blend dates with soak water until smooth and set aside.
  4. In large mixing bowl, combine flour, oats, baking soda, baking powder, and cinnamon.
  5. Stir in remaining ingredients until combined. At this point, you'll have to eyeball the mixture--if it's too wet, add more oats. If it's too dry, add more applesauce. I tend to need to add a little extra applesauce.
  6. Spoon into greased or lined muffin tins and bake until done. I make a tin of mini-muffins that takes about 12-14 minutes to bake and a tin of jumbo muffins that takes closer to 20 minutes.

2 Responses to “Everything Muffins”

  1. Taryn says:

    How much water do you use to soak the dates in and for use in the recipe?

    • I just put enough water in to cover them. If you don’t have time to soak, I generally use 1/3 cup hot water for 1 cup dates, and that seems to blend fairly well. It’s a very forgiving recipe, though! If the dates aren’t blending well, just add a little more water.

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