Delicious Vegan Date Muffins
Today I had some serious cravings for these delicious vegan date muffins. I have made this exact recipe as a date bread several times. But thought it would be fun to see if the recipe would work for muffins. The only difference is the baking time which takes a bit longer, about an hour. The dates make these muffins so sweet and moist! I love how crunchy and soft it is as the nuts bring a perfect contrast.
The original recipe is totally not vegan. But I found to be super easy to substitute
I put most of the muffins in a Ziploc bag and stored in the freezer. Mainly because I can’t trust myself, but also because freezing them will allow me to enjoy them for about a month. I remove one muffin from the freezer the night before, and in the morning I warm it inside my cast-iron casserole.
They come back to live beautifully! The divine smell of freshly baked and out of the oven takes over the house once again!
One thing that I tried and I loved was to add dried apples to the batter! It is so delicious, and add a bit of texture and sweetness that is entirely unexpected. These delicious vegan date muffins are a must-make, and I can’t get enough of them!
Delicious Vegan Muffins
Delicious Vegan Date Muffins
Ingredients
- Vegan butter for greasing pan
- 3 ¼ cup flour sifted, plus additional for dusting pan
- 2 cups pitted dates quartered
- 1 1/2 cup boiling water
- 1 tablespoon coconut oil
- 1 cup of sugar of choice (coconut, maple, date, etc)
- 1 flax egg mix 1 tbsp ground flax seeds with 3 tbsps warm water
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon ground cloves
- ¼ teaspoon nutmeg
- 1 cup chopped pecans or other nuts
Instructions
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Heat oven to 350 degrees. Line two cupcake pan with 12 cupcake liners and grease each liner with cooking oil spray; set aside.
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Mix the ground flax seeds with water and set aside.
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In a mixing bowl, combine the dates, coconut oil and boiling water. Set aside to cool, stirring frequently. In a separate bowl, combine the sugar and flax egg; whisk to combine. Add to the date mixture and stir well until combined.
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In a large mixing bowl, sift together the flour, baking powder, baking soda, salt, cloves, and nutmeg. Add the date and sugar mixture and stir just until combined. Stir in the nuts.
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Divide batter between the pans. Bake until a toothpick inserted into the center comes out clean, being careful not to overbake; 25 minutes to 35 minutes. Cool for 10 minutes, then remove from pan and finish cooling on a rack.
