Flax Walnut and Date Muffins

We are still enjoying the Flax Date Walnut muffins I posted about one year ago. I make them every week to have on hand for breakfast, snacks or for an after dinner dessert. 

The recipe has evolved over the year as I have figured out what my children love best about them. So here is my updated recipe: 

One large banana

A handful of walnuts (about a cup)

Two containers unsweetened applesauce (total of 8 ounces)

6-7 Medjool dates, pitted

Two eggs 

I blend the above ingredients in my Cuisinart, starting with the banana, walnuts, applesauce, dates and ending with the eggs. 

Also, the dates can be somewhat firm so I will pit them and let them sit in a bowl of hot water to soften them up before adding to the Cuisinart mixture. 

In a large mixing bowl, I combine the following dry ingredients:

1 1/2 cups unbleached flour 

1/2 teaspoon salt

1/2 teaspoon baking soda

1/2 teaspoon baking powder 

1 cup freshly ground whole flax seed (I use a coffee grinder for this sole purpose)

Combine wet and dry ingredients and spoon into one dozen lined muffin tins. 

Bake at 350 degrees for about 15-20 minutes or until toothpick comes out clean. 

We serve them with butter, 100% all fruit jam or enjoy them plain. 

I love mine with a cup of green tea. 

What I love about these muffins is that they are so delicious and taste very much like a treat but have no added sugar (especially processed). They are simply sweetened by fruit. 

Also, with one cup of walnuts and one cup of flaxseed, these muffins are quite nutrient dense. 

Snowing here...it's going to be a good baking day!