With summer vacations end just around the corner, and back to school season VERY evident in the stores around here. Now is the time to think about a quick, simple and budget-friendly breakfasts. My go-to growing up was either cereal or muffins. Let’s be honest, cereal can be ok but muffins are just delicious flavor carriers. There is absolutely nothing better than sticking some fall flavors in a muffin. By flavors, I mean “butter”, jams etc. There is nothing better than a moist muffin with great texture and a topping…or two. That’s why I adapted an old favorite of mine and turned my oh so traditional zucchini muffin recipe into delicious Oatmeal Date Muffins. These muffins are easy to make and have pretty basic common pantry ingredients.
Oatmeal Date Muffin Recipe
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The best thing about these muffins, is they take very little time to make. They are naturally sweetened with both dates and maple syrup and a dozen muffins only cost about $9 That’s 75 cents per muffin! I don’t personally know anywhere, where you can get a muffin for cheaper than a dollar something. Not only that, but you know everything in the things you make. There are no surprises in this recipe. Besides how moist and delicious they are.
This quick and delicious breakfast staple is a nutritiously delicious prep and go breakfast or snack. Naturally sweetened with dates and maple syrup, it also makes these sweet treats good for the waist line as well.
- 1 C Whole Dates
- 3 TBSP Aquafaba
- 1/2 C Maple Syrup
- 1/3 C Oats
- 1/4 C Coconut Oil
- 1 TSP Baking Soda
- 1 TSP Baking Powder
- 1 TSP Cinnamon
- 1/2 TSP Salt
- 1 TSP Vanilla
- Soak dates in enough water to cover them
- Preheat your oven to 350
- Mix your dry ingredients well
- Mix in all the wet ingredients except the dates
- Once well incorporated, add soaked dates but leave the water
- Once dates are incorporated add the water a little at a time until batter drips from the spoon or wisk in wet globs
- Portion into your muffin molds/tin
- Bake for 20 mins checking half way through and turning the pan
Cooking time can vary dependent on your stove, so just keep an eye on them the first time you make them.
They even freeze well. When freezing them, all you want to do is put them in a freezer safe container (think eco and use a silicone reusable bag or “freezer box“) It’s so easy then to pop a few out when you want them, and either let thaw in open air or microwave. Easy peasy lemon squeezy.
There is something so exciting about fall baking. Cinnamon and dates are just a few of the many fall flavors I love. I can’t wait to share more recipes with you. My goal is to share recipes that have ingredients that are in season and as local as possible. Taking you out of the grocery store, and into your local farmers market or even your balcony or backyard.
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