Laurel of Leaves

getting back to my roots: my journey in true health and natural living

Breakfast, Real Food Recipes

Date Filled Apple Muffins

March 21, 2011

This was my first endeavor with filled muffins. Who knew it was so crazy easy?

My husband and I have traveled back to Kerikeri in New Zealand to stay with a naturopath and help them with marketing for their business (Head to Toe Natural Health Clinic). It was so wonderful to walk into the kitchen and see things like rice milk, buckwheat flour, and fresh apples right off the tree in the backyard!

So, naturally, I got busy baking some muffins!

Since the branches on the apple trees in the backyard were drooping with the weight of so much fruit, I dug into our host’s cookbooks to find a good recipe for apple muffins. The recipes I found seemed a bit bland, so my wheels started turning to figure out a way to jazz them up.

I decided to make a filling for the muffins and add quite a bit more cinnamon. What I came up with turned out to be a success!

Date Filled Apple Muffins

Date Filled Apple Muffins

Ingredients:

1/2 c. butter, melted
1/4 c. maple syrup
1 egg
1 c. rice milk
1 c. apple, peeled, cored, & thinly sliced
1 tsp. cinnamon
2 c. spelt flour or buckwheat flour
4 Tbsp. baking powder
1/2 c. dates
1 additional apple, chopped

Instructions:

Grease 12 muffin tins with butter and preheat oven to 375 F.

Place first 4 ingredients in a bowl and mix well. Add 1 c. apple and stir, then add cinnamon, flour, and baking powder and mix until just blended.

Place dates and additional apple in a food processor or Vitamix and process to a chunky paste.

Fill muffin cups 1/3 full with batter, then place a dollop of the date mixture into the center of each cup. Fill muffin cups with remaining batter.

Date Filling for Muffins

Bake for 15-20 minutes. Let sit in tins for 5 minutes before turning out onto a cooling rack.

Date Filled Apple Muffins Ready to Serve

I love the ooey gooey center from the date filling in these muffins!

Ooey Gooey Date Center

Have you made filled muffins before? What is your favorite flavor combo?

This post is linked to Slightly Indulgent Tuesday, Tasty Tuesdays, Delectable Tuesday, Dr. Laura’s Tasty Tuesday, Recipes I Can’t Wait to Try, Real Food Wednesday, Pennywise Platter, It’s a Keeper, Simple Lives Thursday, Sweet Tooth Friday

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  1. HaleyLeann

    March 29, 2011 at 10:22 pm

    I’ll admit it. I’ve never had a stuffed muffin. Man am I glad to get that off my chest! I just might have to try these very soon! Thanks for linking up on Recipes I Can’t Wait to Try!

  2. emm

    March 30, 2011 at 11:47 pm

    These look and sound wonderful! I love your idea of filling them. I’ve only ever down that with a spoonful of cream cheese and raspberries.
    Have fun travelling my homeland :-) We have just moved to Perth, Western Australia but if you have the time you should really stop in to Raglan,(in the Waikato, near Hamilton) my hometown and check it out.

  3. Guest Post with Laurel of Leaves: Lime & Mint Chicken Coleslaw — Healthful Pursuit

    August 30, 2011 at 5:46 am

    […] Some of my other favorite flavors have been Lemon Blueberry Muffins, Cinnamon Coffee Cake Muffins, Banana Chocolate Chip Muffins, and Date Filled Apple Muffins […]

  4. Mandy

    January 19, 2012 at 2:44 pm

    I just want to make sure, 4 Tbsp of baking powder is correct. It just seems like a lot! I imagine you might need that much for a heavy filled muffin, but just checking before I make them. They sound delicious btw!

    1. Lori Winter

      January 19, 2012 at 3:17 pm

      Hi Mandy – it’s true. 4 Tbsp. does seem like a lot, but they are a bit on the dense side without it.
      Hope you enjoy the muffins! They are some of my favorites :)

      1. Mandy

        January 19, 2012 at 3:19 pm

        Thanks so much!

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