Power Muffins

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 In Muffins
Power Muffins | Anita's Organic Mill
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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:15min
Bake Time:15min
Yields:12 muffins
Skill Level:Beginner
Votes: 4
Rating: 4.75
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  • 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

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  1. Preheat the oven to 475˚F and grease or line a 12-cup muffin tin with paper liners.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Allow to cool in the muffin tray for a few minutes and then move to a wire rack to cool fully.

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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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