Date And Maple Syrup Muffins Food

HEALTHY APPLE MUFFINS

Steps:

• Preheat oven to 425 degrees Fahrenheit. If necessary, grease all 12 cups on your muffin tin with butter or non-stick cooking spray (my pan is non-stick and doesn't require any grease).
• In a large mixing bowl, combine the flour, baking powder, cinnamon, baking soda and salt. Blend well with a whisk. Add the grated apple (if it is dripping wet, gently squeeze it over the sink to release some extra moisture) and chopped apple. Stir to combine.
• In a medium mixing bowl, combine the oil and maple syrup and beat together with a whisk. Add the eggs and beat well, then add the yogurt, applesauce and vanilla and mix well. (If the coconut oil solidifies in contact with cold ingredients, gently warm the mixture in the microwave in 30 second bursts.)
• Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok). The batter will be thick, but don't worry! Divide the batter evenly between the 12 muffin cups. Sprinkle the tops of the muffins with turbinado sugar. Bake muffins for 13 to 16 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
• Place the muffin tin on a cooling rack to cool. If you have leftover muffins, store them, covered, at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Freeze leftover muffins for up to 3 months.

OATMEAL MAPLE SYRUP MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
• In a large bowl, cream together butter and brown sugar. Beat in maple syrup, egg, cream and vanilla.
• In a separate bowl, stir together flour, oats, baking powder, baking soda, salt and cinnamon. Stir flour mixture into egg mixture just long enough to incorporate. Spoon batter into prepared muffin cups.
• Bake in preheated oven for 15 to 20 minutes. Remove from pans and place on a wire rack to cool before serving.

MAPLE MUFFINS

Steps:

• Set a rack in the center of the oven and preheat to 400°F.
• In a large bowl, whisk together the all purpose flour, whole wheat flour, baking powder and salt. Set aside.
• In a medium bowl, whisk together the maple syrup and melted butter. Whisk in the milk, followed by the egg and egg yolk. Add to the dry ingredients and whisk until just smooth. Stir in the walnuts, if using. Let the batter rest for 5 minutes.
• Meanwhile, grease the muffin pan generously with softened butter (see my note about the muffin pan below).
• Spoon the batter evenly into the prepared pan. The cups will be almost full. Bake for 10 minutes, then reduce the temperature to 375°F and bake for about 15 minutes more, or until the muffins are golden and a cake tester inserted into the center of a muffin comes out clean.
• Cool in the pan for 5 minutes, then remove muffins from the pan. Serve warm with butter, or place on a rack to cool.
• Note: My only quibble with this recipe is that the muffins tend to stick to the pan. I found that letting them cool for only 5 minutes (instead of the recommended 10) helped them release more easily. If they stick, take a butter knife or offset spatula and run it around the edges; and instead of pulling the muffins out of the pan, turn the pan over and knock it gently on the counter until the muffins drop out. Or, use paper liners and call it a day (but still butter the top of the pan!). I also found that the recipe is perfect for 12 muffin cups without the nuts; when you add the nuts, the muffins run into each other a bit, making them difficult to remove. So, if you're adding the nuts, you might want to bake the muffins in two pans, filling 6 cups in one pan and 7 in the other, for a total of 13 muffins.
• Freezer-Friendly Instructions: The muffins can be frozen in an airtight container or sealable plastic bag for up to 3 months. Thaw for 3 - 4 hours on the countertop before serving. To reheat, wrap individual muffins in aluminum foil and place in a preheated 350°F oven until warm.

MAPLE MUFFINS

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Grease the cups of a 12-cup muffin pan.
• Sift together flour, sugar, baking powder and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in oats. Add egg, milk, and syrup. Stir only until dry ingredients are moistened. Fill greased muffin tins 3/4 full.
• Bake for 18 to 20 minutes. Remove from oven, and let stand a few minutes before removing muffins from the pan.

DATE ENERGY BALLS

Steps:

• Place the oatmeal and coconut in the bowl of a food processor and pulse a few times until finely ground.
• Add the cocoa powder, dates, sunflower seeds, and maple syrup and pulse to combine until the mixture comes together in a sort of dough. Add a few more drops of maple syrup if it's not quite coming together, and pulse again.
• Roll mixture into 1 inch balls and roll in the chopped pretzels if desired.

HEALTHY APPLE & MAPLE SYRUP MUFFINS

Steps:

• Preheat the oven to 215C
• Prepare a muffin tray with cooking spray or use cupcake liners
• Prepare your apples, remove the core and grate 1 cup and dice 1 cup.
• In a large bowl add the flour, cinnamon, baking powder, baking soda, salt and combine well
• Add the apples and mix and set aside.
• In a medium bowl add the oil and maple syrup and whisk together well
• Then add the eggs and whisk again
• Finally add the Greek yoghurt, apple sauce, vanilla and whisk until fully combined.
• Add this to the dry ingredients and gently combine, careful not to overmix
• Spoon into muffin tray until 3/4 full and lightly sprinkle with brown sugar
• Bake for 13-15 minutes or until they spring back to the touch or a skewer comes out clean.
• Allow to cool for 5 minutes in the tray
• Carefully remove to a cooling rack.
• If freezing allow to completely cool first.

DATE AND CASHEW CHOCOLATE MUFFINS

Steps:

• Add the oat flakes, dates, beans, 1 tablespoon of coconut oil, maple syrup, cocoa powder, 1 teaspoon of vanilla extract, a dash of salt, and the baking powder to the mixer. Mix until even.
• Transfer the mixture to a bowl. Add the chocolate chips and mix until even using a spoon.
• Transfer to a 6-cup muffin pan and bake for 20 minutes at 340⁰F/170⁰C.
• Add the cashew nuts, syrup, the remaining 2 teaspoons of vanilla extract, water, and the remaining coconut oil to a blender. Blend until smooth.
• Use this mixture to top the chocolate muffins. Optionally, you can garnish with grated chocolate.

OATMEAL SWEET POTATO BANANA AND DATE MUFFINS

Steps:

• Preheat the oven to 375F (180C) and lightly grease a 12 muffin tin with melted coconut oil
• In a large bowl sift together the flour, baking powder, baking soda, cinnamon, ginger and salt. Add the oats and give it a stir to combine
• Pop the bananas, sweet potato puree, maple syrup, coconut oil, vanilla and milk into a food processor and pulse to combine.
• Pour the wet ingredients into the dry ingredients. Using as few strokes as possible, stir to combine. Fold in the chopped dates and nuts.
• Drop roughly 2 heaping tbsp of the batter into each muffin cup and bake until they are golden, around 30 mins. Check with a toothpick before removing from the oven.
• Storage: store leftover muffins in an airtight container in the fridge for around 5 days. They also freeze well for about a month.

DATE AND MAPLE SYRUP MUFFINS

Steps:

• Preheat oven to 200°C Brush 12 medium, 80mls (1/3 cup) muffin pans with the melted butter to grease.
• Place the butter, dates, maple syrup and water in a small saucepan. Cover and heat over medium heat for 6 minutes, stirring Occasionally, or until the butter has melted. (See microwave tip at end of directions.)
• Remove from the heat and stir in the milk.
• Sift together flour and mixed spice in large bowl and return husks to bowl.
• Add date mixture and eggs and stir with a large metal spoon until just combined. Don't overmix - the mixture should be lumpy.
• Spoon mixture evenly into the greased muffin pans and bake in preheated oven for 20-25 minutes or until browned and cooked through when tested with a skewer.
• Turn muffins onto a wire rack and brush the tops with some of the extra maple syrup. Serve with the extra butter and drizzled with the remaining extra maple syrup.
• Notes & tips.
• Note: These muffins are great eaten hot from the oven, but are just as delicious at room temperature. They will keep well in an airtight container for up to 2 days. To reheat, place on baking tray, cover with foil and place in oven preheated to 180°C for 10 minutes.
• Microwave tip: place butter, dates, maple syrup and water in a medium heat-resistant, microwave-safe bowl or jug. Cover and cook for 2-3 minutes on Medium-High/650watts/70% or until the butter has melted.

HEALTHY CARROT MUFFINS

Steps:

• Preheat the oven to 350 degrees. Grate your carrots.
• Mix all ingredients in a blender until a chunky batter comes together.
• Pour batter into a greased or lined muffin tin. Bake for 15-18 minutes, until the tops gently spring back when you press into them.
• Smear warm muffins with butter and/or honey. Attempt not to eat them all. Serve warm or cold ALL DAY LONG. ♡

DATE AND APPLE HONEY BRAN MUFFINS

Steps:

• Preheat oven to 400-degrees F. Grease muffin tins; set aside.
• In a medium mixing bowl, mix the cereal and milk together. Set aside for 10 minutes to allow cereal to absorb the milk.
• Add the eggs, coconut oil, honey and vanilla extract; stir until well blended. Stir in the chopped apple.
• In a large mixing bowl, whisk together the flour, baking powder, cinnamon, baking soda and salt. Add the chopped dates. If the dates are fresh, they will likely be quite sticky. With clean hands, toss the dates with the flour mixture, breaking up the date pieces that are sticking together.
• Add the wet ingredients and the pecans to the dry ingredients. Stir just until combined. Over-mixing will result in tough muffins with tunnels.
• Fill prepared muffin tin(s) 3/4 full. A 3 tablespoon scoop, slightly over filled with batter, works well. Bake for 15-18 minutes or until a toothpick inserted in center of several muffins comes out clean. Watch the muffins carefully during the baking process. Do not over-cook them because it will result in dry, tough muffins. Suggestion: Every oven bakes differently. Check the muffins at the 14 minute mark. If the toothpick comes out very wet with batter, bake muffins for an additional 2 minutes and re-check. However, if the muffins test only a little bit wet, bake for an additional 1 minute and re-check.
• Remove muffins from pan(s) and cool on cooling rack. When cool, either wrap individually in plastic wrap or place several muffins together in plastic bags. Store in refrigerator or freezer.

MAPLE STREUSEL MUFFINS

Steps:

• Preheat oven to 325 degrees F.
• In a large bowl, whisk milk and eggs.
• In a medium bowl, sift flour, baking powder and salt.
• Alternate adding flour mixture and syrup to egg mixture whisking as you go.
• Whisk in butter.
• Line a large muffin pan with tulip muffin liners and gently spray pan spray in each.
• Divide the batter between the 12 tulip liners.
• Mix all of the streusel topping and divide between the tops of each cup.
• Bake for 30-35 minutes or until a toothpick inserted comes out clean and the muffin has a little spring to it when pushed. (Ours took 33 minutes.)
• Remove muffins to a cooling rack or serve warm.

MAPLE SYRUP MUFFINS

Steps:

• In a bowl, mix butter, sugar and salt. In another bowl, mix both flours and baking powder, then add them to the mixture of butter. Add 3/4 cup of oatmeal and stir. In a third bowl, stir milk and maple syrup. Pour the mixture of maple syrup on the dough and stir until the mixture is wet, taking care not to stir too much.
• Spread the dough in 8 greased muffins tins. Sprinkle with remaining oatmeal (1 tablespoon). Bake in a preheated oven of 350 F for 20 to 25 minutes or until a toothpick inserted in a muffin comes out clean. Let cool on a rack for about 5 minutes. Remove the muffins from the pan and let cool completely. (They will be good up to 3 days in the refrigerator and up to 1 month in the freezer).

HEALTHY ALMOND MUFFINS

Steps:

• Preheat oven to 350F and line or grease 8 cups of a muffin tin
• In a large mixing bowl whisk together 4 eggs, melted coconut oil, maple syrup, and almond extract
• In a separet bowl combine almond flour, baking soda, baking powder, salt, and sliced almonds
• Fold dry ingredients into wet with a spatula
• Scoop about a 1/4 cup of batter into each of 8 muffin cups
• Place in the oven and bake at 350F for 28 minutes
• Remove from the oven and allow to cool fully and then enjoy!

MORNING MAPLE MUFFINS

Steps:

• Preheat oven to 400°. In a large bowl, combine flour, brown sugar, baking powder and salt. In another bowl, combine milk, butter, syrup, sour cream, egg and vanilla. Stir into dry ingredients just until moistened., Fill greased or paper-lined muffin cups two-thirds full. For topping, combine flour, sugar, nuts and cinnamon; cut in butter until crumbly. Sprinkle over batter. , Bake 16-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm. Freeze option: Freeze cooled muffins in freezer containers. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through.

MAPLE APPLE MUFFINS

Steps:

• Preheat your oven to 400 degrees.
• Whisk together the flour, quick oats, sugar, baking powder, salt and cinnamon. Set aside.
• In a separate bowl mix together milk, egg, melted butter and maple syrup.
• Add the milk mixture to the flour/oat mixture. Mix well.
• Stir in diced apples.
• Fill paper muffin cups about 2/3 full, or until all the batter fits into the 12 muffin cups.
• Bake for about 20 minutes.

HEALTHY PUMPKIN MUFFINS

Steps:

• Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius). If necessary, grease all 12 cups of your muffin tin with butter or non-stick cooking spray (my pan is non-stick and didn't require any grease).
• In a large bowl, beat the oil and maple syrup or honey together with a whisk. Add the eggs, and beat well. Add the pumpkin purée, milk, pumpkin spice blend, baking soda, vanilla extract and salt.
• Add the flour and oats to the bowl and mix with a large spoon, just until combined (a few lumps are ok). If you'd like to add any additional mix-ins***, like nuts, chocolate or dried fruit, fold them in now.
• Divide the batter evenly between the muffin cups. Sprinkle the tops of the muffins with about a tablespoon of oats, followed by a light sprinkle of raw sugar and/or pumpkin spice blend if you'd like. Bake muffins for 22 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.
• Place the muffin tin on a cooling rack to cool. These muffins are delicate until they cool down. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan.
• These muffins taste even better after they have rested for a couple of hours! They'll keep at room temperature for up to 2 days, or in the refrigerator for up to 4 days. They keep well in the freezer in a freezer-safe bag for up to 3 months (just defrost individual muffins as needed).

MAPLE-GLAZED BLUEBERRY MUFFINS

Steps:

• Heat oven to 180C/160C fan/gas 4. Place the muffin cases in a muffin tray. In a large bowl, combine the flour, baking powder, bicarb, sugar and 1/2 tsp salt. Whisk the butter, buttermilk, eggs, maple syrup and vanilla extract in a jug. Pour the wet ingredients into the dry and add most of the blueberries. Stir briefly to just combine, but don't overmix or the muffins will be heavy.
• Divide the mixture between the muffin cases (use an ice cream scoop if you have one) and bake for 22-25 mins until well risen and a skewer inserted into the centre comes out clean. Transfer to a wire rack.
• Mix the remaining maple syrup and the icing sugar together with a pinch of salt until smooth. Brush the icing over each muffin while they are still warm. Dot a few blueberries on top of each one. Best eaten within a day or two.

MAPLE DATE SYRUP

Steps:

• Place dates and water in a saucepan, cover, and bring to a boil. Reduce heat and simmer for 5 minutes or until dates are very, very soft.
• Transfer dates and water to blender, add maple syrup and maple flavor and blend until very smooth.
• Add more maple syrup or water to thin to desired consistency.

VEGAN MUFFINS WITH SWEET POTATOES AND DATES

Steps:

• Preheat the oven to 375°C / 190°C. Lightly grease a 12-muffin tin with coconut oil and set it aside.
• In a large bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, and salt. Add the oats and stir to combine.
• In a food processor, pulse to combine the bananas, sweet potato purée, maple syrup, coconut oil, vanilla, and milk. Pour these wet ingredients over the dry ingredients and stir to combine, using as few strokes as possible. Fold in the chopped dates and optional add-ins.
• Drop a few tablespoons of the batter into each muffin cup and bake until they are golden, fragrant, and pass the toothpick test, about 30 minutes. Store leftover muffins in an airtight container in the fridge for up to 5 days, or in the freezer for 1 month.