Oat & Date Muffins – Quick & Easy

Oat & Date Muffins – Quick & Easy are exactly that. They can be made with so little effort. Not only that, but they are ready in next to no time too.

I base this recipe on one from Preppy Kitchen, though I amend it slightly. Those amendments include the addition of chopped dates. They give the muffins an extra flavour and texture which is very good indeed.

Muffins, as you will know, are very easy to make. You can do everything by hand, with no difficulty. Though I actually use a hand mixer for mine.

These muffins are not overly sweet, though the dates add a little extra.

The main ingredient for these Oat & Date Muffins is oats which I describe as having an earthy flavour, though others say it is a slight nutty flavour. I love oats, in fact I have porridge every morning for breakfast. But, having these muffins available may mean I eat one for breakfast instead. I think they are great for snacking, for breakfast, or also to take in lunch boxes.

Ingredients

Let’s go on to consider the ingredients.

Oats – I use rolled oats though other types may work well too.

Dates – Any dates, chopped into small pieces is fine though I prefer those lovely Medjool Dates. Vary the amount you use to suit your personal preference.

Milk – as the liquid ingredient. Soaking the oats in the milk softens them so well which means they break up nicely during mixing. Any type of milk will be fine.

Flour – Plain flour to help give structure to the muffins. All purpose flour is fine too.

Sugar – Light brown sugar adds a lovely sweetness and flavour. But caster or granulated sugar will be fine.

Eggs – provide richness. I use medium eggs which equate to large eggs in North America.

Oil – helps to keep the muffins nice and soft. A flavourless oil is best. You can use butter instead too.

Baking Powder – to give a good rise to the muffins.

Baking Soda – also aids rising. But it is likely to also soften the dates a little too.

Cinnamon – just a little to add extra flavour. Adjust the amount if you want a stronger flavour.

Salt – to draw out the flavours of the other ingredients, and to off set the sweetness.

Process for Oat & Date Muffins

The process is very simple indeed. Just soak the oats in the milk as you preheat the oven. Prepare a muffin pan with paper cases.

Then mix the dry ingredients – flour, baking powder, baking soda, cinnamon and salt together, ready for later.

Beat the eggs and oil into the oat and milk mixture. Then add the sugar and mix that in too. Vigorously stir in the chopped dates to they spread well through the liquid mixture.

Add the dry ingredients and mix in until just combined into a very wet batter. Spoon that evenly into 12 muffins cases.

Bake the muffins at a preheated temperature of 210C/190C Fan/400F for ten minutes. Then reduce the temperature to 180C/160C Fan/350F for another 10 to 12 minutes. The muffins should rise very well and a skewer poked into the centre should come out clean.

Let them cool for a few minutes before transferring to a wire rack to cool completely.

My Muffins

I baked my oat & date muffins for a total of 22 minutes, testing with a skewer. As mentioned above I reduced the temperature after 10 minutes.

They rose very well indeed, making a good sized muffin. After leaving them in the pan for a short while I transferred them to a rack to cool. Then I sampled one. It was just perfect, with a wonderful oaty flavour with the fruitiness of the dates too. Just the mildest flavour from the cinnamon worked great too, it was not overpowering.

Altogether these are great muffins. They store well in an airtight container. They also freeze well for enjoying later.

Another lovely, and easy recipe is Yoghurt Loaf Cake.

Oat & Date Muffins – Quick & Easy

Course: SnackDifficulty: Easy

Servings

12

servings

Prep time

10

minutes

Cooking time

22

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 170g(1 1/2 cups) rolled oats

• 120g(2/3 cups + 3 tbsp, based on scooping packed flour into a 250ml cup) plain flour

• 240ml(1 cup) milk

• 2 medium eggs(large in USA)

• 100g(1/2 cups) light brown sugar

• 100g(2/3 cups) chopped dates

• 80ml(1/3 cup) oil

• 5g(1 1/4 tsp) baking powder

• 2g(1/2 tsp) baking soda

• 1.5g(1.2 tsp) ground cinnamon

• 3g(1/2 tsp) salt

Directions

• Mix the baking powder, baking soda, cinnamon and salt into the flout, then set aside.
• Place the oats and milk into a large bowl and mix to combine, then leave to rest for 15 minutes.
• During that time preheat the oven to 210C/190C Fan/400F.
• Add the eggs and oil to the oats and mix to combine.
• Put the sugar in as well and mix again, until combined.
• Stir in the chopped dates to distribute throughout.
• Tip the dry ingredients into the bowl and stir through until just combined.
• Spoon the mixture, evenly, between 12 muffin cases.
• Bake in the oven for 10 minutes, then reduce the oven temperature to 180C/160C Fan/350F and bake for a further 10 to 12 minutes, until the muffins are well risen and a skewer comes out clean when poked into the centre.
• Leave to cool in the muffin pan for a few minutes then transfer to a rack to cool completely.