Oatmeal Date Nut Muffins

Quick and Easy 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.

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!

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

Muffin Ingredients:

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