My boss? Yes, my boss has converted to Crunchy Cooking. Actually no. He does want to increase his fiber intake and this muffin comes to the rescue though. Sweeter than the Date Bran and Pecan muffins from last week, they’re an easier sell to the average palate. They remain nonetheless low in sugar and fat, and high in fiber, relative to store-bought baked goods. And bonus – they’re vegan!
Yield: 12 muffins
What you need:
- 1-1/2 cups oat or wheat bran
- 1-1/2 cups whole grain flour (wheat or spelt)
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1 cup chopped dates
- 1/2 cup rolled oats (optional, but nice)
- 1/4 cup canola or sunflower oil
- 1/4 cup unsweetened almond or peanut butter
- 1/4 cup unsulphured blackstrap molasses
- 1/2 cup brown rice syrup (personally, I find 1/4 cup to be enough, but if you’re looking to convert someone who’s on the Twinkie-train, then use the 1/2 cup)
- 3/4 cup hot water
What you do:
- Preheat the oven to 350 F. Grease and flour a muffin tin or with silicone liners.
- In a large bowl, mix together the bran, flour, soda, baking powder, salt, cinnamon, ginger powder and rolled oats if using. Add the chopped dates and roll them around so they get coated in the dry mix and thus remain separate.
- Add the oil, nut butter, molasses, syrup and hot water. Mix to blend all ingredients evenly with each other. (Purists would have you believe you must mix the wet ingredients together in a separate bowl to form a smooth slurry prior to mixing them into the dry goods. It’s ideal, yes. But from experience, and laziness, I can vouch for the fact that just dumping it all in the bowl of dry blend and mixing well will work for this particular recipe.)
- Bake 20-22 minutes, until a toothpick comes out clean. Let cool 5 minutes in the pan and then transfer to a wire rack to finish cooling.