Power Muffins

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 In Muffins
Power Muffins | Anita's Organic Mill
Straight from our test kitchen are these Power (packed) Muffins. We cannot guarantee they will turn you into a super hero but they go a long way to ‘packing a punch’ with taste and nutrition. Pack one of these for your post work out snack or to combat that mid-morning slump. You’ll be right as ninepence in a jiffy and ready to face anything.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings 12 muffins

Ingredients
 

  • 2 cups Anita's Organic Sprouted Spelt Flour
  • 2 tsp Baking powder
  • 3/4 tsp Baking soda
  • 1 tsp Cinnamon
  • 1/2 tsp Salt
  • 1/4 cup Anita’s Organic Sunflower Seeds
  • 1/4 cup Anita’s Organic Pumpkin Seeds
  • 1/4 cup Anita’s Organic Hemp Seeds
  • 1/4 cup Anita’s Organic Chia Seeds
  • 1/4 cup Anita’s Organic Unsweetened Shredded Coconut
  • 1/4 cup Anita’s Organic Ground Flax Meal
  • 1/2 cup Anita’s Organic Rolled Oats
  • 3/4 cup Anita’s Organic Thompson Raisins, scolded (soaked) in hot water for a few minutes & then drained
  • 4 tbsp (57g) Butter, softened
  • 1/2 cup Date paste (or ½ cup pureed dates)
  • 2/3 cup Oil
  • 2 Eggs, beaten
  • 1/2 cup Applesauce
  • 1 cup Low fat yogurt, plain & unsweetened

Instructions
 

  • Preheat the oven to 475˚F and grease or line a 12-cup muffin tin with paper liners.
  • In a medium sized bowl whisk together the flour, baking powder, baking soda and salt. Add in the seeds, shredded coconut, flax meal, oats, drained raisins and mix.
  • In a large bowl whisk together the butter, date paste, oil and eggs until light and creamy. Add in the applesauce and yogurt and whisk everything together until evenly mixed.
  • Slowly add a cup at a time of the dry mixture to the wet and fold everything together until just combined. Spoon batter into the prepared muffin tray.
  • Bake in the oven for 5 minutes at 475˚F and then turn the temperature down to 375˚F and bake further for 12 to 15 minutes. Do not open oven until the end of the second baking period. Check muffins are ready by inserting a wooden toothpick into the center. If it comes out clean they are ready.
  • Allow to cool in the muffin tray for a few minutes and then move to a wire rack to cool fully.
Showing 9 comments
  • Joanne

    Just made the super muffins. Wonderful recipe. It’s the kind of muffin I love with my morning coffee!

  • Joanne

    Correction. They were the Power Muffins!

  • MGibbs

    These muffins are fantastic, so hearty and filling. I measured the 1/2 cup of date paste as 10 to 12 Medjool dates, pitted and pureed in a food processor. Highly recommended!

  • dcallan

    This looks great!! Love the whole site! Please enter me in your contest!! Blessings!!

  • Birgit

    Made these Power Muffins and followed the recipe exactly but found them a bit too dry. Other than that they are delicious!! Any ideas for adding more moisture? Made the date paste using my mini-prep food processor which worked perfectly.

  • Thomag

    Made these power muffins a few times now, They are great. We have substituted the oil for coconut oil and used cranberries instead of the raisins.The coconut oil gives the muffins a slight coconut taste, make sure the oil is heated a bit to make it easy to blend when mixing the ingredients. Really enjoyed the final product,delicious. Original recipe is great too.

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