Moist Delicious Fiber Packed Berry Muffins

This is my new go to recipe for muffins. As you will see, there are many options using this recipe as a base. Be adventurous! My grains are only suggestions. 
 
I’ve discovered using dates in baking. O my! They make everything moist and lower the need for processed sugar. That said, you have to be patient with the process. This is not a start to finish one-kitchen-adventure sort of recipe. You have to presoak the dates in most recipes. Once you get the hang of it, the timing is easy. 

Finally, do not make this recipe if you do not have a food processor. Honestly, it will be too frustrating.




​Ingredients:

• Medjool dates
• Rolled Oats
• Flax/hemp/bran/flaxseed/coconut (read instructions. Any or all of these is fine)
• White flour
• Whole wheat flour
• Baking Soda
• Baking Powder
• Salt
• Cinnamon
• Greek Yogurt
• Canola Oil
• Vanilla Extract
• Eggs

First:
Soak about 12-14 Medjool pitted dates (I buy huge packs at Costco) in 2 cups of hot water (boiling is fine). Cover & forget about. Really, forget about it. I sometimes don’t return to my soaking dates for two days and it’s fine! The reason being is not only do you want to soften the dates, but you want them to absorb water to make whatever you are baking super moist.
Second:
Mix the dry ingredients. I sometimes do this while I’m waiting for my water to get hot. I often mix up the dry ingredients, cover, and forget about it right along with the dates!

• 2 cups of rolled oats (not steel cut).
• ½ cup ground flax (or ¼ cup ground flax and ¼ cup hemp.) You can also use bran or any other hearty grain you enjoy. I personally love to add hemp b/c it offers a nice nutty taste. 
• 1 cup of processed flour. What do I mean by this? This can be ½ cup whole wheat and ½ cup white flour, all whole wheat, all white, or even coconut flour and rice flour for a gluten free option. I’ve even used garbanzo bean flour. Just make sure it totals 1 cup.
• ¼ cup total of any ONE of the following: flaxseeds, bran flakes, coconut, or anything else you’ve got in your cupboard waiting to be used. My kids like it when I use coconut best.
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 2 tsp cinnamon

Third:
When you remember you have soaking dates or when the dates cool down, fit together your food processor with your mixing blade. You know, the sharp blade that doesn’t cut as much as processes.
Pour the dates, along with ½ a cup of the water they’ve been soaking in, into the food processor. (Don’t throw out the remaining water! You might need it later)
Add to the dates:

• 1 cup of greek yogurt. A little fat preferred. Fat free is okay, but not as good.
• ¾ cup canola oil
• 2 tsp vanilla extract
• The zest of an entire lemon (it’s okay if you don’t have a lemon. You can use an orange, or skip it all together. The zest just adds nice pizaz.)
• 2 large eggs
• Occasionally I add in a banana from my over supply of frozen gone-bad-bananas. Yep I freeze them right in their skins. Not necc tho!

Process thoroughly until the dates are only specks.
Fourth: 
Add already mixed dry ingredients into the food processed dates.
If the food processor halts and seems unable to mix, add ¼ cup of reserved date water. Add more if needed, but it shouldn’t be needed, usually an extra ¼ cup is enough.
Fifth:
Take out the food processor blade and fold in berries (at least a cup, but I often use two cups) or really any other fruit on hand. I love blueberries and buy frozen berries when they are no longer in season. Frozen works as well as berries. I’ve even used nectarines.
Sixth:
Spoon batter in lined muffins tins. Bake at 375 for 25 minutes. 

Consume with butter!!! These muffins are especially excellent for lunch with a banana & yogurt.

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