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Apple and Walnut Muffins

October 26, 2018

[Recipe makes 12 standard-sized muffins].

People have been asking for this recipe for months, and we're finally delivering!

Muffins are a favorite breakfast and snack food for many, but often times, they're packed with sugar and lack in the nutrition department.  (Don't get us wrong - a nice sweetened blueberry or pumpkin vegan muffin hits the spot, but for a muffin that can be eaten daily without feeling bad about it, we needed to look further).  After months of trial batches, we have come up with a muffin recipe that's both nourishing and delicious.  These muffins are cruelty-free, dairy-free, cholesterol-free, vegan, sugar-free, and oil-free!

After enjoying one fresh from the oven, we've found that these freeze beautifully, making for an easy lunchbox addition during the workweek or quick breakfast or snack.  To enjoy a frozen muffin, either thaw for several hours at room temperature, or microwave for 30 seconds.  They're great as-is, or if you want to splurge, top with a bit of vegan butter.

We hope you guys enjoy this healthy snack as much as we do!


2 tablespoons flaxseed meal
2 teaspoons chia seeds
1/4 cup water, warmed

1/2 cup dairy-free milk
123 grams (~18) pitted dates

366 grams (~1-1/2 cups) unsweetened applesauce

248 grams (~2 cups) whole wheat flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon

1/8 teaspoon kosher salt
20 grams (~1/4 cup) old-fashioned oats
40 grams (~1/4 cup) raisins
56 grams (~1/2 cup) chopped walnuts


Preheat the oven to 375° F and line a muffin tray with silicone liners (or spray with non-stick spray).

In a small bowl, mix together the flaxseed meal, chia seeds, and water.  Reserve.

In a small food processor, such as a NutriBullet, process the milk and dates until fairly smooth.  [Side notes: Make sure to check that your pitted dates are in-fact all pitted before you blend them.  Also, feel free to process less if you prefer the taste and texture of little pieces of dates].

In a large bowl, add and combine the applesauce, date mixture, and flaxseed mixture.  Over the wet mixture, sift the flour, baking soda, baking powder, and cinnamon.  Add the salt, oats, raisins, and walnuts, and stir everything with a rubber spatula until the dry ingredients are fully incorporated into the wet.

Use a large cookie scoop to divide the batter into twelve in the muffin tin.  [Side note:  These muffins do not change size much in the oven, so don't worry about them spilling over in the oven].

Transfer to the oven and bake for 25 minutes, or until they are firm to the touch and a toothpick comes out clean.  Remove from the oven and let them cool before enjoying.

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