This 100% fruit sweetened Date Spice Muffin recipe features the satisfying malty flavor of medjool dates puréed with cinnamon, ginger and a touch of vanilla extract. These vegan muffins also feature pecans and raisins for an irrisistably earthy flavor complexity and texture.
1 ¾ cups + 1 Tablespoon non-dairy milk
1 ½ teaspoons apple cider vinegar
1 ½ cups whole wheat flour
½ cup + 2 Tablespoons all-purpose flour
1 teaspoon non-aluminum baking powder
1 teaspoon baking soda
1 ¼ cups pitted medjool dates (about 20), pitted and quartered
½ cup canola oil
1 ½ teaspoons cinnamon
1 ½ teaspoons ginger
1 teaspoon salt
1 ½ teaspoons vanilla extract
¾ cup chopped pecans
¾ cup chopped raisins
Preheat oven to 325F (163C). In a medium bowl, whisk together non-dairy milk and apple cider vinegar. Set sit for about 10 minutes so the non-dairy milk curdles.
In a large mixing bowl, whisk together whole wheat flour, all-purpose flour, baking powder and baking soda.
In a food processor or blender, add the dates, canola oil, cinnamon, ginger, cloves, salt and vanilla extract. Add the non-dairy milk and apple cider vinegar mixture and process until smooth. If you're using a blender, you may have to process this in two separate batches.
Add the ingredients from the food processor or blender to the bowl containing the dry ingredients in step 2. Mix until just incorporated then stir in the pecans and raisins.
To Make Muffins
Line a muffin pan with cupcake liners. Pour the batter into the muffin pan making sure the dough is filled up to the top of the pan and domed. Bake for 25 to 30 minutes or until an inserted toothpick comes out clean.
To Make Bread
Pour the batter into a lightly oiled 8 x 4 inch loaf pan and bake for about 1 hour or until an inserted toothpick comes out clean.
Store in a covered container or plastic freezer bag in the refrigerator for up to 1 week or the freezer for up to 6 months. Makes 6 to 8 muffins or 1 loaf of Vegan Date Spice Muffins.