well, these might be my favorite yet …
(and that’s saying a lot given the embarrassing number of muffin recipes I have on the blog).
I do like my muffins! A brilliant ready-to-go breakfast option or any time of day comfort bite with your favorite cuppa.
These are made from whole food ingredients using a simple method that creates a delicious result ~ I’m talkin’ warm, moist, soft, squishy, flavorful mmmmmmm’ness …
that’s mmmmmmm’ness with 7 ms.
Co-starring in photos is my first successful batch of meyer lemon marmalade! (who knew it was so tricky to make a lower sugar marmalade? it’s also somewhat addictively – compulsively? – fun) — after living in California for 8 years surrounded by fruit trees, I thought it was high time I get my preserve act together — I’ve been working on perfecting my method for you. Coming up in the next decade or so.
Eggless Version
You can opt to make these muffins without eggs by simply omitting! The flaxseed and liquid work well to support elasticity and the soda brings the rise — you will have a slightly denser muffin without the egg but it’s pretty subtle, I like the eggless version just as well. You might end up with 10 muffins instead of 12.
Gluten-Free
Oats are gluten-free by nature but commonly have cross-contamination issues due to shared manufacturing facilities (with other glutenous grains) — thankfully, it is easier than ever to seek out gluten-free certified oats.
Apples
Use any variety you like – experiment with different ones to see what you like best. We find the combination of green apple and medjool date irresistible. The grating process is quick (takes under a minute to grate both apples) and breaks down the apple into a nice consistency for the batter. I try not to over-blend because I like when the muffins retain some texture.
Nuts/Seeds & Sweetener
Nuts/seeds (walnut/sunflower) are easy to swap out, choose what you like, and honey can be used instead of maple syrup — I would stick with liquid sweetener though as it adds to the moistness here. As for the addition of medjool dates, quantity really depends on personal preference — I find 3 or 4 ample but try it out and adjust according to your taste/dietary preferences.
Blender or Food Processor
Either one works well for this recipe (I use a small processor) — I do find it helpful to break down the dates a little first so I start there and then simply add remaining ingredients in the order detailed in recipe card. It’s really simple and the method works well. I’ve made these lovelies a couple dozen times now and each time, like most baking adventures, they turn out slightly different but with that same underlying yumminess (pronounced mmmmmmm’ness).
I like to decorate the tops of the muffins but you can omit altogether or create your own.
This little food blog began with an apple muffin recipe and 10 years later, I offer another; still embracing those simple comforts, today maybe more so than ever ♥
- 2 cups (180g) rolled oats
- 2 Tbsp ground flaxseed
- 1 round tsp cinnamon
- 1 tsp baking soda
- pinch salt
- ½ cup (60g) walnut pieces
- 4-5 medjool dates (pitted and chopped)
- 2 green apples, peeled and grated (leave cores behind!) should be at least 1 packed cup
- ¼ cup (60 ml) olive oil
- ¼ cup (60 ml) maple syrup
- ½ cup (120 ml) milk of choice (I use creamy oat)
- 1 tsp vanilla
- 2 eggs *or not! see blog post
- for topping: about 2 Tbsp sunflower seeds/ 2 Tbsps oats + 12 apple pieces if you like
- Heat oven to 350 F
- Place chopped dates and olive oil in blender/food processor and pulse a few times just to break down a bit further (not to a paste) add remaining wet ingredients except eggs: maple syrup, milk, vanilla and grated apple - pulsing again a couple times to combine (keeping it on the chunky side) - add: oatmeal, flaxseed, cinnamon, baking soda, salt, walnuts and pulse a few more times to combine (stopping to scrape down as necessary). Add eggs if using and pulse a final time to integrate.
- Divide batter between 12 well greased muffin cups (I don't use liners) and top each cup with a sprinkle of sunflower seeds, oats and an apple wedge, as desired.
- Place muffin tray in oven and bake 18-22 minutes until muffins have risen and tops are just firm to the touch when gently pressed.
- Remove tray from oven and allow to cool on a rack before unmolding and enjoying.
- Store remaining muffins (good luck:) in a sealed container in fridge or freeze.
Your blog is very nice
Wow!
Made these lovelies over the weekend and they are already gone. Another great recipe Kelly! Moist, tasty and healthy. Love the fact that there is no traditional sugar or flour. You’d never know it.
Simply Delicious 😋
this brought me the biggest smile, such a nice way to start the day! so happy you’re enjoyed these (our weekend batch is GONE too haha) thanks for sharing Lynn!
Well, you can make muffins for us anytime! Scrumptious is right. We made these last night for breakfast today and it took all of our willpower to save a few for the morning. I predict another bake on the weekend. Delicious recipe thank you so much!
ah, that’s so great! Yeah, they sure go quick, don’t they? My oven is always warm, haha. Thank you so much for taking the time to share your feedback Ellen, delighted these are working for you; happy weekend!
please what is a good replace for the dates
good morning! So the dates would be my first choice but good substitutions would be prunes and figs in that order; I have made these muffins with figs and the flavor was great but you will get some crunchiness from the seeds – so just depending on how you feel about that texture wise. Good luck! hope you love them.
Could not resist sharing that we made your muffins Kelly and we can not reveal the honest amount we ate coming out of the oven. I have never had such an amazing muffin. You are a chemist😏 loved them to bits
wooo-hooo! I’m so delighted that you had a good experience with these (and yes, we must never divulge amounts, heeheeh, all i’ll say is that we make them at least twice a week ;o) – thanks so much for sharing with all of us Sheilagh, appreciate the feedback, x
You always come up with such great recipes using oatmeal. These muffins do look scrumptious and what wonderful way to start the day and to celebrate ten years! Congratulations my friend! Do you realize we have been following each other for those ten years. And what a wonderful ten years it’s been. As you know I make your coconut lime soup all of the time, but I’ve also made your oatmeal raspberry pancakes many times whenever Bobby brings a big container of raspberries home from Costco. There are others and there is a possibility that these muffins could join them. I’m always looking for easy and healthy ideas for breakfast. Now that we are both retired, I actually making breakfast more often rather than just grabbing a bowl of cereal. So thank you for another wonderful recipe
BTW – will you be posting on how to make low sugar marmalade? Your meyer lemon marmalade looks just perfect.
what a nice note to savor, thank you MJ. You know blogging has changed so much over the past decade, it makes me happy to know there are still human connections behind the lens, including the one I enjoy with you, friend. Yes! I’m taking careful notes of my many marmalade trials, working out the bugs and fine tuning with the hopes of creating a guide to a lower sugar version – stay tuned haha.
Apple muffins have such a draw, I love that these are not full of sugar and fat like most muffin recipes. Sweetening them with the dates is a great idea because they also make the muffins super moist. And maple syrup, mmmmmmmmm! Love the contrast of the muffins and the oats and sunflower seeds, so pretty.
mmmmmmm…. with you :)) thank you Eva! x
Hello from a usually non-baker from Australia . . . my first time to fly across the Pond . . . very much like the ‘offering’ . . . shall try, shall send to likeminded friends . . . thank you !
warm welcome Eha! thank you so much for crossing the pond to say hello :d love hearing from you and delighted this recipe resonates; I hope you get a chance to make them, they are definitely worthwhile (but I’ve gushed enough about them, haha) — appreciate you sharing with friends too; wonderful x
Congrats on your ten years. I always cherish each entry you post. I love sharing with family and friends as well. Your creativity always warms my inspiration to just, DO IT!
Merci Ma Belle Kelly 🌷❣️🌷
thank you for your kind words Sheilagh, warms my heart to read and humbled that it could inspire; truly appreciate you sharing my work, it’s a beautiful compliment x
Kelly – these are a real treat! Not kidding when I say I could have these for breakfast on a daily basis (the Meyer Lemon marmalade just makes them even more scrumptious). Beautiful photos. ❤️
thank youuuu! x