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Ingredients

canola oil cooking spray 14 Medjool dates, pitted and chopped 1 cup soy milk ⅓ cup water 2 tablespoons ground flax seeds 1 cup oat flour ¾ cup millet flour ½ cup tapioca flour 2 teaspoons baking powder 2 teaspoons ground cinnamon 1 teaspoon baking soda ½ cup applesauce 1 teaspoon vanilla extract 3 small apples, peeled and diced 1 cup roughly chopped walnuts ½ cup raisins

Nutrition Info

231.8 calories carbohydrate: 37.6 g cholesterol: : - fat: 8.5 g fiber: 4.6 g protein: 5 g saturatedFat: 0.8 g servingSize: - sodium: 198.9 mg sugar: 15.1 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with parchment paper liners, spray liners with cooking spray.
Place dates in a bowl, cover with soy milk. Let stand until softened, 10 to 15 minutes.
Mix water and flax seeds together in a separate bowl. Let stand until thickened, 5 to 10 minutes.
Combine oat flour, millet flour, tapioca flour, baking powder, cinnamon, and baking soda in a bowl. Mix well.
Place the soy milk-date mixture, applesauce, and vanilla extract in a blender or food processor. Blend until smooth. Transfer to the bowl with the flour mixture, add the soaked flax seeds. Mix with a spoon until no dry spots remain. Fold in apples, walnuts, and raisins gently. Spoon batter into the muffin cups.
Bake in the preheated oven until a toothpick inserted into the center comes out clean and tops begin to brown and form cracks, 30 to 35 minutes. Cool for 15 to 20 minutes before serving.

1 dozen muffins

These healthier gluten-free, vegan, no-sugar-added muffins are great for breakfast or an afternoon snack. No guilt eating one of these.