Date Walnut Muffins

Date-Walnut Muffins


1 1/3 cups light vanilla soymilk (or plain), room temperature

1 tsp white vinegar

1 cup whole wheat flour

1 1/2 cups all purpose flour

2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1/2 cup brown sugar

1/3 cup canola oil

1 1/2 tsp vanilla

2 Tbs ground flax seeds

6 Tbs water

1 cup whole dates*

1 cup walnut halves*

Preheat the oven to 375 degrees. Spray a 12 cup muffin tin with cooking spray. In a bowl, mix the soymilk with the vinegar and set aside. In another bowl, mix the flours, baking powder, baking soda, and salt. Roughly chop the dates and walnuts. Gently fold the dates into the flour mixture so the dates stay separated and do not clump together. Stir in the walnuts. To the soymilk mixture, whisk in the brown sugar, oil, flax seeds, and water. Whisk vigorously. Add the soymilk mixture to the dry ingredients and gently stir until combined. Do not overmix. Scoop the batter into the prepared pan, filling way to the top. Bake for 25 minutes, or until wooden pick inserted in center comes out clean. Cool in pan for 5 minutes, then remove from pan and finish cooling on a wire rack.


*If you use pre-chopped dates and/or walnuts, decrease amount to 3/4 cup

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