Tahini Dates & Walnuts Muffins

Vegan Breakfast Muffins

Ever since this isolation has started I have thought of what am I going to be doing different in my life to contribute to social media; you know with millions and millions of us scrolling every second by the second. First I thought of the people who inspire me to be a better human and how they have contribute in my life and the truth is so simple, to be honest and empathetic on your social accounts; so I have definitely been appreciating every leaf a lot more than I usually do (unless that is age related haha!), while I am mostly vegan I do sometimes not the healthiest, I mean like a canned soup is not very healthy, I should easily make my own; anyhow, I am being more conscious of being true to myself and reflecting that through my recipes and social feeds.

With that in mind, I’ve decided i am going to make use of every little thing I have in pantry and not run to the store if I need something because you might not be able to go to the store and grab that extra ingredient; I will also add alternatives to some ingredients (for non-vegan as well) and lastly and most importantly I believe, 95% of my recipes will still have a meaning behind it be that a memory or we have quite ripe/uneaten fruit.

A few months ago someone shared with me a very nutty muffin (not vegan) and it was quite delicious so I decided I will make something similar, I love these ones because they are rich and very spongy, they go absolutely great with your morning coffee and I believe the best part is you can simply wrap each one in plastic and freeze them for future coffee breaks; before freezing them let them cool completely. My neighbor told me cut the muffin in half, placed it in a pan with very little butter and low heat to toast it, you see the array of ways you can re-heat your muffins after the freezer…so I hope you like them.

Tahini, Dates & Walnuts muffins

Vegan

Makes: 12 muffins

Prep time: 25 mins

Cook time: 25 min

Ingredients:

• 6 dates, soaked for 10 min in warm water
• 1/2 cup walnuts
• 1 cup flour
• 3/4 cup oats blended into powder
• 1 ½ tsp baking soda
• 1/2 tsp cream of tartar
• 1/2 cup sugar
• 1/8 tsp salt
• 1/3 cup coconut oil*, melted and cooled
• 3/4 cup milk
• 1 ½ tsp vinegar
• 1/2 cup unsweetened apple sauce
• 2 Tbsp tahini
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven at 350F and prepare your pan properly butter (I use soft coconut butter) each muffin mold.
2. Combine milk and vinegar and let rest for a couple of minutes; also, in a food processor or very cautiously in a blender, process walnuts and dates until you have a medium crumb (image above for reference) and set aside until the very end prior baking.
3. In a bowl mix flours, baking soda, cream of tartar, salt and set aside. In a separate bowl place sugar, milk mixture, oil, apple sauce, tahini and extract and mix with an electric mixer until sugar is mixed well and slightly melted; slowly add dry ingredients until well combined and lastly the date and walnuts and mix for a few seconds until well combined.
4. Bake for 25 minutes, let rest in pan 10 minutes; simply done! Enjoy with a drizzle of honey or maple syrup and a tinie slice of butter.

*You can also use vegetable oil.