Many years ago (nine, maybe?), my partner B- jokingly created a holiday. I came downstairs on the morning of a February 13th and he greeted me with, “Happy Maple Day.” I replied with a puzzled expression. The exchange went something like this:
“Happy Maple Day.”
“It’s a traditional cat holiday the day before Valentine’s Day.”
And it has to do with maple syrup?
I told my Dad about it and he thought it was hilarious. We created some sort of Maple Day instructions on scrap paper which my Dad carried in his wallet until he lost them. So in 2011, we had to create a bigger version for him (which live on his refrigerator). I make and send my Dad Maple Day cards every year. It’s a whole thing now. Seriously. Here’s a picture of the Maple Day Guide:
Here are a couple of cards I’ve made for Dad:
Right, so as Maple Day and Muffin-Mania overlap, I thought a maple muffin was in order. I found an oat bran recipe that fit the bill. But I don’t have oat bran. No worries, I just pulsed some rolled oats into flour and it worked just fine.
I knew that I wanted more than a dozen muffins, so I made a recipe and a half. The measurements get a little crazy, so I went ahead and listed them under the original. My muffins are smallish which is why I ended up with twenty-four instead of sixteen. It’s all about how full you make those muffin cups.
I chopped up eleven dates which turned into about one and a quarter cups. You can also use pre-chopped date pieces. I actually had both in my house, but chose to use the whole dates because I know they retain more moisture then the pieces.
These muffins are so good! They are certainly going to be a regular feature at my house now. The maple is subtle, but really shines through when you get a bite with a chewy date piece. The oat flour itself has a sweet taste and a nice fluffy texture. I had a couple of muffins warm from the oven with my coffee. Divine!
I hope you enjoy them as much as I do. Happy baking!
Maple Date Walnut Muffins
- 1 1/2 cups oat flour
- 1 cup unbleached all purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/8 teaspoon nutmeg
- 3/4 cup + 2 tablespoons unsweetened applesauce
- 1/2 cup vanilla almond milk
- 1/4 cup maple syrup
- 2 tablespoons organic canola oil
- 3/4 cup chopped dates
- 1/2 cup chopped walnuts
A recipe and a half
- 2 1/4 cups oat flour
- 1 1/2 cups unbleached all purpose flour
- 1 tablespoon baking powder
- 1/4 + 1/8 teaspoon baking soda
- 3/4 teaspoon salt
- 1/8 teaspoon nutmeg
- 1 1/4 cup + 1 tablespoon unsweetened applesauce
- 3/4 cup vanilla almond milk
- 1/4 cup + 2 tablespoons maple syrup
- 3 tablespoons oil
- 1 1/4 cup chopped dates
- 3/4 cup chopped walnuts
Gather together all of your ingredients. Preheat the oven to 400°F.
In a large mixing bowl, whisk together the flours, baking powder, baking soda, salt, and nutmeg. Make a well in the center and set aside.
In small mixing bowl, combine the applesauce, almond milk, maple syrup, and oil.
Add applesauce mixture all at once to the flour mixture. Stir until just moistened. (Batter may be lumpy.)
Fold in dates and walnuts.
Lightly grease muffin cups with cooking spray. Spoon batter into the prepared pan, about two-thirds full.
Bake for 16-18 minutes or until golden and a cake tester or toothpick inserted into the center comes out clean.
Remove from oven and cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups and serve warm or allow to finish cooling on a wire rack.
Yield: 12- 24 muffins