Vegan Apple Muffins + Date Spread

With fall approaching, I’m getting into the spirit with the amazing (vegan & gluten free) apple muffins. These muffins are amazing alone, but I love cutting them open and adding the date spread because it adds a cinnamon raisin bread taste to the muffins! These muffins make a quick breakfast or a light dessert.
{vegan | gluten free} {makes 12}


Vegan & Gluten Free Apple Muffins + Date Spread

Dry ingredients:
1/2 cup all-purpose gluten free flour (I used this Pillsbury kind with xanthan gum in it)
1/2 cup almond flour
1/4 cup coconut flour
2 tsp. baking powder
1/2 tsp. baking soda
1/4 cup coconut sugar
1/2 tsp. pumpkin pie spice
4 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. nutmeg
1/4 tsp. salt

Wet ingredients:
1 cup grated apple, peeled (about 2 apples)
2 tsp. vanilla extract
1/4 cup molasses
3/4 cup unsweetened applesauce
3 flax eggs (3 tbsp. ground flax seed mixed with 4 tbsp water)

Date Spread:
1/2 cup dates
Very warm water to cover dates, about 1 cup

Preheat oven to 350 F.

In a large mixing bowl, mix together all of your dry ingredients.

In a separate small bowl make your flax eggs.

Then, in a separate mixing bowl mix your flax eggs with all of your wet ingredients.

Once wet ingredients are mixed, mix your wet ingredients with your dry ingredients.

Spray a muffin tin with non-stick spray.

Spoon muffin batter into muffin tin, about 3 tablespoons. These muffins won’t rise, so if you want them “rustic” looking just leave them how you scooped them in, otherwise, flatten and smooth the muffins with a spoon.

Bake for 12-15 minutes until outside starts to harden slightly, and a toothpick comes out clean from center.

While the muffins are baking, make the date spread:

Put your dates in a bowl and cover with well warm water, it doesn’t have to be super hot.

Let the dates sit for about 30 seconds in the bowl then, with your hands, tear the dates apart, and remove the pits. Tear them and kind of massage them for about 1 minute.

Put the dates and water into a blender and blend until no chunks of dates are left, and it has a slightly thicker consistency to applesauce, about 30 seconds. You may have to spoon the mixture done from the sides and bottom to get it all mixed properly.

Place in a covered container or covered mason jar and put in the fridge until room temp or chilled. Keep in the fridge for the future.

Once muffins are done, allow to cool in the muffin pan for 10 minutes, then transfer to cooling rack to finish cooling.

To keep fresh, keep in fridge.



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