Naturally sweetened, these muffins are as healthy as they come. If you don’t believe me, just skip to the bottom to see the ingredients. I think I cut every corner possible. Although I didn’t make the applesauce, I did juice the apples in the trusty juicer.

Let me tell you, growing up on Tree Top apple juice has skewed my taste buds. Real, fresh apple juice is on a whole other level. It tastes like you are biting into a real apple.

Although, the apple and date flavors are very subtle, they add the perfect sweetness and texture to these hearty bran muffins. The nuts also add a good crunch!

Guilt-free and fab-u-lous.

Slather these with a little apple butter, honey, or enjoy just as they are. Whatever way you decide, you can’t go wrong.

Date-Nut Bran Muffins

Makes 24-28 mini muffins, or about 12 regular sized muffins.

Ingredients:

3 tablespoons ground flaxseed

1/2 cup water

1 3/4 cups white whole wheat flour

1 cup wheat bran (or oat bran)

¼ cup wheat germ

1 tablespoon baking powder

1 teaspoon baking soda

1 ½ teaspoon ground cinnamon

1/2 teaspoon ground allspice

1/8 tsp ground cloves

1/8 teaspoon salt

1/2 cup coarsely chopped walnuts

12 medium dates, pitted, coarsely chopped (about ¾ cups)

1/4 cup pure maple syrup, grade B

1/3 cup applesauce

1 cup apple juice (fresh, if you have it)

1 Tbsp turbinado sugar, for sprinkling on top (optional)

Directions:

Preheat oven to 375 degrees.

In a medium bowl, whisk the ground flaxseeds and water for about 30 seconds. Set aside.

In a bowl, combine the flour, bran, wheat germ, baking powder, baking soda, cinnamon, allspice, cloves and salt. Stir in the walnuts and dates. Once the date pieces are coated with flour, they should not stick together, but be sure to separate them as needed

To the flaxseed mixture, add the pure maple syrup, applesauce and apple juice and whisk for 30 seconds to get everything blended together.

Mix the wet ingredients into the dry ingredients, until all the flour is incorporated. Do not over-mix, otherwise you will have tough muffins!

Spoon the batter into lightly oiled mini muffin tins, or into regular-sized muffin tins lined with parchment or paper liners. Sprinkle the tops of each muffin with a pinch of turbinado sugar. Bake for 18 to 20 minutes, or until a toothpick inserted into the middle comes out clean.

From the Little Yellow Kitchen,

Chrissy