Medjool dates are one of my favorite sweets – they are delicious no matter if just eaten by themselves, with a cup of coffee or like in this case, turned into a yummy and healthy muffin.
You can dig into these muffins either for breakfast, after a workout, or simply as a nutrious snack.
1 Cup Medjool Dates, chopped
1.5 Cup Quick-cooking Oats
1/4 Cup Applesauce unsweetened
1 Banana, soft
1/2 Cup Whole Wheat or Rice Flour
1/3 Cup Brown Sugar
3 Tbsp Honey
1 Tbsp Baking Powder
For a vegan version – egg substitute:
3 Tbsp Flaxseeds milled, some water
Step No. 1
Chop the dates into small cubes.
For a vegan version, put 3 tablespoon of milled flaxseeds in a small bowl and whisk in 6-9 tablespoons of water. A ratio of 1:2-3 (flaxseeds to water) works pretty well. Set aside for 5-10 minutes, until the texture gets gelatinous.
Step No. 2
In a large bowl, mash the ripe banana until creamy.
Step No. 3
Combine oats, flour, baking powder, applesauce and sugar in the large bowl and mix together briefly. Add either one egg or the the gelatinous flaxseeds.
Extra Step No. 4
In my house, date muffins are not a favorite, despite being very sweet. Which is the reason why I usually split the base dough at this point. Half of it gets mixed together with the dates (for me and my friends!), and the other half turns into chocolate muffins by adding 3/4 cup of chocolate chips (for everybody else…).
Fill into muffin forms and place in pre-heated 400F oven. Bake for 15-20 minutes until the tops get slightly golden.
Enjoy them with a cup of coffee and ideally share them with a friend!