- Servings: 12 large muffins
- Provided by: Pastry Chef Kyla Eaglesham
- 2 cups oats
- 2 cups 1 percent yogurt
- 3 "cubes" of flax egg replacer (125g) approx. 1/2 cup (recipe below)
- 2 cup shredded peeled apple (or carrot or zucchini)
- 1/2 cup unsweetened apple sauce
- 1 tsp vanilla
- 2 cups whole wheat flour
- 3/4 cup organic palm sugar
- 4 tsp baking powder
- 1 tsp baking soda
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 2 tablespoons wheat germ
- 1/2 cup chopped dates plus 12 whole dates cut in half (or raisins or cranberries)
Ingredients Print Recipe
1. Combine oats and yogurt in mixer bowl and let stand for 10 minutes (while you assemble all the other ingredients).
2. In a separate bowl combine flour, sugar, baking powder, cinnamon, baking soda, and nutmeg.
3. Using paddle attachment, add flax egg replacer, apple, apple sauce and vanilla to oats and yogurt and blend.
4. Toss some of the flour mix into the chopped dates (this will help them stick to the muffin mix while baking).
5. Add flour and spice mixture to the wet mixture and mix until all ingredients are combined.
6. Add chopped dates and mix until evenly distributed.
7. Spoon into 12 large muffin tins lined with paper garnish with whole pitted dates.
8. Bake at 375F for 30-35 minutes until golden brown and firm to the touch. Can be stored in an airtight container for 3 days.
Egg Replacer Flax Goop
Makes 1 cup / 6 cubes
Put 1/3 cup flax seeds and 3 cups water in a saucepan. Bring to a boil and simmer for about 30 minutes. Strain while still hot through a fine mesh sieve, collecting the gooey liquid and separating it from the seeds. Let cool.
You can then whip the liquid like egg whites. Unbeaten, this egg replacer freezes well.
For convenience, freeze it in ice-cube trays: one cube equals one egg white.