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Date and Apple Honey Bran Muffins |That's Some Good Cookin'
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Date and Apple Honey Bran Muffins

Forget about the old “cardboard” bran muffins you may have had in the past. It’s a new day with the sweet flavors of Medjool dates, apples and honey in these tender, moist muffins. The excellent flavors are further enhanced by coconut oil, cinnamon and toasted pecans.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Servings: 16 muffins

Ingredients

  • 1 1/2 cups whole bran cereal (such as All-Bran®) such as All-Bran®
  • 1 1/2 cups milk
  • 2 large eggs, lightly beaten
  • 1/3 cup melted coconut oil
  • 1/4 cup honey
  • 2 teaspoons vanilla extract
  • 1/2 cup finely chopped apple (about 1/2 of a small apple)
  • 1 1/4 cups all-purpose flour, lightly spooned into cup and scraped to level
  • 1 tablespoon baking powder
  • 2 teaspoons cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup chopped dates—about 8 Medjool dates (see notes)
  • 1/2 cup chopped and toasted pecans (see notes)

Instructions

  • Preheat oven to 400-degrees F. Grease muffin tins; set aside.
  • In a medium mixing bowl, mix the cereal and milk together. Set aside for 10 minutes to allow cereal to absorb the milk.
  • Add the eggs, coconut oil, honey and vanilla extract; stir until well blended. Stir in the chopped apple.
  • In a large mixing bowl, whisk together the flour, baking powder, cinnamon, baking soda and salt. Add the chopped dates. If the dates are fresh, they will likely be quite sticky. With clean hands, toss the dates with the flour mixture, breaking up the date pieces that are sticking together.
  • Add the wet ingredients and the pecans to the dry ingredients. Stir just until combined. Over-mixing will result in tough muffins with tunnels.
  • Fill prepared muffin tin(s) 3/4 full. A 3 tablespoon scoop, slightly over filled with batter, works well. Bake for 15-18 minutes or until a toothpick inserted in center of several muffins comes out clean. Watch the muffins carefully during the baking process. Do not over-cook them because it will result in dry, tough muffins. Suggestion: Every oven bakes differently. Check the muffins at the 14 minute mark. If the toothpick comes out very wet with batter, bake muffins for an additional 2 minutes and re-check. However, if the muffins test only a little bit wet, bake for an additional 1 minute and re-check.
  • Remove muffins from pan(s) and cool on cooling rack. When cool, either wrap individually in plastic wrap or place several muffins together in plastic bags. Store in refrigerator or freezer.

Notes

  • Rewarming. Rewarm in microwave for about 10 seconds. These muffins are outstanding when rewarmed.
  • About the dates. Chopped dates can be bought in packages in the baking isle. However, I recommend using fresh dates when possible, particularly the Medjool variety. Medjools are fat and sweet. Be sure to remove the large seed before attempting to chop the dates.
  • About toasting the pecans. Place the chopped pecans in a small baking pan or on a small baking sheet. Put them in the preheated 400-degree F oven for about 5 minutes until fragrant and lightly golden. Allow to cool while preparing the muffin batter.
  • Recipe adapted from “Honey Bran Muffins” by Bessie B. Russell as printed in the Deseret News, December 3, 1996.