Healthy Bran & Date Muffins

I have a bran muffin story for you. I grew up in midtown Toronto and my mom was a frequent BUYER at the closest department store located at Bathurst and Lawrence. For those of you that are as old as I am, and grew up here, you might remember MORGANS. Did you know that Morgans eventually morphed into THE BAY in 1965? Fun fact. I was six years old.

Anyhoo. The Morgans located at B & L had a wonderful restaurant right inside the store.There are two things my mom loved to do – SHOP and EAT. Now I know who I take after because shopping and eating are my favourite sports.When I was a baby, my mom used to walk over to Morgans with me. It was quite a distance from our home but that didn’t stop my mom from shlepping me there. It was also most likely when my mom started her exercise routine by walking everywhere.

Another fun fact….

My parents were avid walkers. They used to do four miles in the morning and four miles in the evening. Another habit I picked up from them because they stayed in great shape until they were in their late 90’s.There are three places that I remember going to with my mom where the food was memorable. Simpon’s Arcadian Court, Eatons College Street and Morgans. If you know, you know. And most of you are most likely to be too young to know.

At these department stores, my mom would always order the same thing for me for lunch. An egg salad sandwich (cut in four) and a clown ice cream cone which looked like this ->

and I looked like that ->

I have an additional story here.

Since it seems that I only ate egg salad sandwiches on our lunch dates, the odds of this specific occurrence happening to me was very high. From time to time, I would find an egg shell in my egg salad.

Yes.

A shell.

I would get totally grossed out and would stop eating my lunch. That was the start of something that I still do to this day.

I TRUST NO ONE with shells. NO ONE. Not even myself actually. I usually have Steve scour the bowl for shells before I make anything. I know I’m a weirdo. Let’s move on.If we only had time for a snack, Morgans had bran muffins. Not just any bran muffins – THE BEST RAISIN BRAN MUFFINS on the planet. Remember something – I was only a toddler when I ate at this establishment. How is it that I would never forget those bran muffins from over sixty years ago? All I know is this. I have tried to recreate them many times and have failed. The day The Bay took over that store, that was it. Those incredible bran muffins were GONE.If you are looking for a delicious and healthy breakfast option, these retro muffins are the perfect solution. They are packed with fiber and bursting with sweetness from the dates. I love raisins in my bran muffins but I thought dates would just add a little twist for a change. Watch how to make them here -> BRAN MUFFINSCalling these “classic” bran muffins may not be exactly what they are because they are healthy, delicious, and easy to make, but most of all it’s a recipe that should never be forgotten … just like Morgans.

Healthy Bran & Date Muffins

 

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Author: simply beautiful eating

Ingredients

• 1½ cups (195g) whole wheat flour
• 1 cup (52g) @rogersgrains wheat bran
• 2 tablespoons ground flaxseed
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon sea salt
• ½ teaspoon ground cinnamon
• 1 extra large egg, at room temperature
• ¼ cup organic honey
• ¼ cup pure maple syrup
• ⅓ cup grapeseed, avocado oil or melted coconut oil
• ⅓ cup (60g) unsweetened applesauce
• 1 teaspoon pure vanilla extract
• 1 cup (240ml) nondairy milk (I used almond)
• ⅔ cup diced pitted dates

Instructions

1. Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use muffin liners.
2. Whisk the flour, wheat bran, flaxseed, baking powder, baking soda, salt, and cinnamon together in a large bowl until combined. Set aside.
3. Whisk the egg, honey, maple syrup, oil, applesauce, vanilla, and milk together in a medium bowl until combined. Pour the wet ingredients into the dry ingredients, and whisk to combine. Now use a rubber spatula or wooden spoon to fold in the dates.
4. Spoon the batter evenly into liners, filling them all the way to the top. Bake for 5 minutes at 425°F, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 14–15 minutes or until a toothpick inserted in the centre comes out clean.. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling. This batter makes 10-12 muffins. Enjoy!
5. *Note: you can sub in raisins, dried fruit and nuts for the dates.

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