So this is a spur of the moment blog post, it’s first time that I have written in a long time, and it’s so good to be back. Since we have been back from our Bali trip I have been prioritising other things over recipe creating, or perhaps it’s just the winter slump. Sometimes you need a break from things to gain a certain perspective or to get creative again. Boy, did I forget how rewarding recipe creating is!
However, the cold weather has inspired this apple and date muffin recipe. I woke up this morning needing the comforting experience of freshly baked goods with a cup of coffee. And trust me, these really hit the spot. They are definitely going to be one of my go-to muffin recipe for some time to come. If you haven’t tried them yet, my Autumn Breakfast Muffins are also a winner, its all about filling your home with those warming spices during the colder months.
Baking your own muffins is so much healthier than buying them from the store, those are usually filled with refined ingredients, such as, wheat flour, vegetable oils, sugar and preservatives. Besides, if you make these you have breakfast on the go for the next couple of days.
Apple and Date Muffins
- 1 1/2 cups oats
- 1/4 cup coconut sugar
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 flax egg (1 tablespoon ground flax + 3 tablespoons water)
- 4 medjool dates, pitted and chopped
- 1/4 cup melted coconut oil
- 1/2 cup almond milk
- 1 tsp vanilla
- 2 grated apples green
Preheat the oven to 180 degrees. Place the oats into a food processor and blend for a minute until the oats become a coarse flour.
Add the dry ingredients to the oat flour and blend again to combine those ingredients before adding the wet ingredients into the food processor.
Ensure that all the ingredients have been combined before adding the mixture into a lined muffin tray. Then place the tray in the oven and allow it to bake for 25-30 minutes or until the muffins are cooked through.
Enjoy them warm from the oven with a freshly brewed cup of coffee.