Inspired by Greg Atkinson’s Molasses and Raisin Bran Muffins from his memoir At the Kitchen Table, which we read during Literary Bakes month in April 2019, Stefin developed these hearty vegan muffins, using some of her favorite ingredients: molasses, dates, and blackberries, and helped put a hefty dent in her six pounds of wheat germ.
“Flax egg” is a vegan egg substitute made by mixing 1 tablespoon of ground flax with 3 tablespoons warm water, stirring, then letting stand for 10 minutes. You could also try substituting with aquafaba (chickpea juice) if you don’t have any flax on hand. Indeed, you could substitute a large egg if you aren’t baking for a vegan eater.
Ingredients
- 2 cups (165 g) wheat germ
- 1 cup (150 g) plain (all-purpose, unbleached) flour
- 1/2 cup (107 g) caster (granulated) sugar
- 2 teaspoons baking powder
- 1/2 teaspoon bicarb (baking soda)
- 1 teaspoon kosher salt
- 1 teaspoon apple pie spice
- 1 medium very ripe banana (approximately 95 g), mashed
- 1 flax egg (see note at header)
- 1 cup (250 ml) water
- 1 cup (150 g) pitted dried dates
- 1/4 cup (50 ml) dark treacle (molasses)
- 1/4 cup (50 ml) vegetable oil
- 1 cup (150 g) frozen blackberries — do not thaw prior to adding to batter
Preheat oven to 205 C Fan (400 F). Put paper muffin liners in a 12-cup standard-sized muffin tin or lightly grease with vegetable shortening or vegan cooking spray.
In small saucepan over medium heat, stir together dates and water. Bring to a boil, then lower heat and simmer for about 5 minutes, until dates are softened. Transfer dates and cooking liquid to bowl of a large food processor, and process until a smooth paste, scraping sides as necessary. Add in the flax egg, banana, oil, molasses, and sugar, and process until smooth.
In a separate large bowl, whisk together flour, wheat germ, baking powder, bicarb, salt, and apple pie spice. Add the date and molasses mixture to the dry mixture and stir ’til combined. Gently stir in the frozen blackberries. Do not overmix.
Dollop the batter evenly between the muffin tins, filling them 3/4 full, using a cookie scoop or a large soup spoon. Bake until muffins are puffed and brown, with no crumb remaining when poked with a cake tester or toothpick, approximately 18 minutes. Cool on rack for about 10 minutes before serving.