Healthy Oatmeal Date Nut Muffin Recipe

Vegetarian or Vegan Muffin Recipe

These oatmeal muffins are a great way to get oatmeal into oatmeal haters. These substantial, chewy muffins are perfect for breakfast, or with soups, salads, fruit, or smoothies.

Feel free to tinker with this muffin recipe and make it your own - it'll work as long as you keep the basic proportions and muffin method. Try chopped fresh cranberries and orange peel instead of the dates.

Total prep & cook time: 40 min

18 Servings

Nutrition Data Per Serving, Ovo-Lacto Version, 51g: 143 calories, 44 calories from fat, 23g carbohydrate, 10g sugars, 5g fat, 233 mg sodium, 2g dietary fiber, 3g protein, low in Cholesterol, good source of Phosphorus and Manganese. Estimated glycemic load: 13

Nutrition Data Per Serving, Vegan Version, 60g: 183 calories, 70 calories from fat, 26g carbohydrate, 9g sugars, 8g fat, 235mg sodium, 3g dietary fiber, 4g protein, very low in Cholesterol, good source of Manganese. Estimated glycemic load: 15

Printable Recipe: Click the print button in your browser to print the recipe

Muffin Ingredients:

• 2 cups quick oats
• 1 cup unbleached white flour
• 1/2 cup whole wheat or spelt flour
• 1 Tbsp baking powder
• 1/2 tsp baking soda
• 1 tsp salt
• 1/3 cup unbleached cane sugar or brown sugar
• 3/4 cup chopped nuts - walnuts and/or pecans
• 1 cup chopped dates
• 1 1/4 cup warm water
• Lacto-Veg Option:
• 1 1/4 cup plain yogurt
• 1/2 cup melted butter
• Vegan Option:
• 1 1/4 cup soy or hemp milk + 2 Tbsp lemon juice
• 1/3 cup vegetable oil

Muffin Method:

1. Preheat the oven to 375 degrees & oil 2 muffin pans, eighteen cups total
2. Mix the wet ingredients and set aside
3. Chop the nuts and dates and add them to the oatmeal with the melted butter or oil
4. Mix the dry ingredients in a separate bowl
5. Pour the dry ingredients into the wet, and mix lightly with just a few strokes - don't mind lumps
6. Spoon the mixture evenly into the muffin cups
7. Bake for 20 - 25 min, middle of the oven, until browned & firm to the touch
8. Cool on a rack for 5 minutes, then run a knife around the edges of the muffins & turn them out on the rack
9. May be eaten immediately!

For vegan muffins: substitute rice or soy milk, soy sour cream or soy yogurt for the dairy yogurt, and the juice of a lemon for part of the total liquid. Use oil or veggie spread instead of butter. Works like a charm!

This recipe makes 18 medium muffins: Fill pans to the top - muffins should double in size.

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