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Vegan Date Nut Muffin Recipe

"Explore the Vegetarian Chef in YOU!"

This vegan date nut muffin recipe is another omega rich, egg-free, wheat free, dairy free, sugar free vegan muffin. Perfect to serve with breakfast, lunch, or dinner!


  • 1 ½ Cups Sorghum Flour
  • ½ Cup Amaranth or Millet Flour
  • 1 Tbs. Soy or Garbanzo Flour
  • 1 Tbs. each ground Hemp Seed and ground Flax Seeds
  • 1/3 Cup chopped Walnuts, Hazelnuts or Pecans
  • 1/3 Cup Date pieces
  • 2/3 Cup Fructose
  • 1 Tbs. Aluminum Free Baking Powder
  • ½ tsp. Baking Soda
  • ½ tsp. Sea Salt
  • 1 Tbs. grated Lemon Peel
  • Juice of ½ Lemon
  • 1 Cup Hemp Bliss Hemp Milk
  • ¼ Cup Canola or Safflower Oil
  • 1½ tsp.Ener-G Egg Replacer or OrgraN No Egg
  • 2 Tbs. Spring or RO Water
  • ¼ tsp. each ground Hemp and Flax Seed
  • ¼ tsp. lemon peel
  • 1 tsp. Fructose

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Preheat oven to 350º

  1. In a bowl, mix flours, fructose, baking powder, and sea salt.
  2. Make a well in the center of the dry ingredients.
  3. Mix egg replacer with the water, add lemon juice; whisk together with the oil
  4. Pour liquid into the well all at once
  5. Stir until the dry ingredients are moistened - the batter will be lumpy
  6. If the batter is too dry add an additional splash of soy milk
  7. Add nuts and date pieces; fold into the batter
  8. Using an Ice Cream Scoop, spoon the batter into prepared muffin tins for uniformity of size
  9. This will fill each almost to the rim
  10. Using a fork, mix the hemp and flax seed together with lemon peel and fructose
  11. Sprinkle on top of each muffin
  12. Bake for 20 - 25 minutes until golden
  13. Remove muffins from muffin tin at once
  14. Serve hot or set on a rack to cool

If you prepare muffins ahead of time, wrap them when still slightly warm in plastic wrap to maintain a soft, fresh product

Gilding the Lily: Can be served with Agave and Soy Cream Cheese for a finishing touch.

Recipes by Chef Bette

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