- canola oil cooking spray
- 14 Medjool dates, pitted and chopped
- 1 cup soy milk
- 1/3 cup water
- 2 tablespoons ground flax seeds
- 1 cup oat flour
- 3/4 cup millet flour
- 1/2 cup tapioca flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/2 cup applesauce
- 1 teaspoon vanilla extract
- 3 small apples, peeled and diced
- 1 cup roughly chopped walnuts (optional)
- 1/2 cup raisins (optional)
- Preheat oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with parchment paper liners; spray liners with cooking spray.
- Place dates in a bowl; cover with soy milk. Let stand until softened, 10 to 15 minutes.
- Mix water and flax seeds together in a separate bowl. Let stand until thickened, 5 to 10 minutes.
- Combine oat flour, millet flour, tapioca flour, baking powder, cinnamon, and baking soda in a bowl. Mix well.
- Place the soy milk-date mixture, applesauce, and vanilla extract in a blender or food processor. Blend until smooth. Transfer to the bowl with the flour mixture; add the soaked flax seeds. Mix with a spoon until no dry spots remain. Fold in apples, walnuts, and raisins gently. Spoon batter into the muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean and tops begin to brown and form cracks, 30 to 35 minutes. Cool for 15 to 20 minutes before serving.
04/16/2018
recipepes.com
Vegan Apple-Nut Muffins (Gluten Free), recipe
PT15M
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5
455 calories
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