Raisin, Date, & Walnut Muffins

Written by Lisa @ This Pilgrim Life, Contributing Writer

The New Year is almost here! 

For many, that means resolutions and goals and hopefully a large dose of healthy optimism.

My head is full of plans and ideas, mostly centered on getting us back to a normal routine and menu plan after a couple of months full of festivities and party foods. 

How about you? Thinking of your own resolutions?

Maybe you’re resolved to eat healthier, whole foods? Or less sugar? Resolved to start your day right with a nutritious breakfast?

Raisin, Date, and Walnut Muffins

After all the cookies I have eaten this month, all of those resolutions will be reappearing on my list. For my family, eating a great breakfast is of utmost importance. We usually start our day with eggs, yogurt, smoothies, or freshly baked muffins. (Some days, we start with all of these!)

These raisin, date and walnut muffins were inspired by my husband’s favorite oatmeal combination. They are simply sweetened with a small amount of maple syrup as well as the natural sweetness of the raisins and dates. For additional nutrition, you can use whole wheat flour. 

Bake up a batch to bring in the New Year and start the year on a healthy and delicious note! 

Happy New Year’s!

Raisin, Date, and Walnut Muffins

Raisin, Date, & Walnut Muffins
Yields 12
A delicious healthy muffin with a popular combination of fillings.
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. 2 C flour
  2. 1 C old fashioned oats
  3. 1 Tbsp baking powder
  4. 1 tsp cinnamon
  5. 1/2 tsp salt
  6. 1/2 tsp baking soda
  7. 1 C milk
  8. 1/4 C maple syrup
  9. 1 egg, lightly beaten
  10. 1/2 C coconut oil, melted
  11. 1/2 C chopped walnuts
  12. 1/2 C raisins
  13. 1/2 C chopped dates
Instructions
  1. Preheat the oven to 375 degrees.
  2. In a medium-size mixing bowl, combine the dry ingredients (flour through baking soda). Whisk together to combine. In a large measuring cup or small mixing bowl, stir together the milk, maple syrup, egg, and coconut oil. Pour the wet ingredients into the dry ingredients and stir until just combined and no streaks of flour remain. Add in walnuts, raisins, and dates and stir.
  3. Grease a muffin pan and evenly distribute the batter into the twelve wells. (Optional) Sprinkle the tops of the muffins with brown sugar.
  4. Bake in preheated oven for approximately 15-20 minutes or until the tops are browned and spring back when lightly pressed.
  5. Let the muffins cool in the pan for 5 minutes before trying to remove them. Transfer to a wire rack to continue to cool. (Or, better yet, throw on some butter and eat them warm!)
Day2Day Joys http://day2dayjoys.com/

What is one of your resolutions for 2015? 

About Lisa

Lisa is married to her best friend and has three inquisitive and energetic kids. She loves crafty things like sewing and painting and actually enjoys cooking with her kids, and making crackers and pasta from scratch. In the busy fullness of life with young children, Lisa strives to live faithfully, remembering the hope of the gospel in all the everyday things. She blogs about a "pilgrim life", living in grace now and waiting for a more permanent, eternal home at thispilgrimlife.com.

Comments

  1. I’m definitely going the less-sugar route. Thanks for the recipe!

  2. oh my… these look so good!!!

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  1. […] started off by making brownies and muffins to share at our church’s evening fellowship. The brownies were so delicious and the […]

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