Courtesy of Linda Gass

These muffins are packed with protein and nutrients. Great to take on hikes or just to keep on hand for breakfast and snacks.

NOTE: Requires preparation the night before (the secret to moist whole wheat muffins)

Ingredients:

• 1 1⁄2 cups wheat bran or oat bran
• 1 cup whole wheat flour (or combine whole wheat with buckwheat and oat flour)
• 2 TBS ground flax seeds
• 1 TBS chia seeds
• 1 1⁄2 cup almond milk
• 1 TBS white vinegar
• 1⁄4 cup pitted medjool dates
• 2 TBS sunflower seeds. toasted
• 2 TBS pumpkin seeds, toasted
• 1 TBS poppy seeds
• 1 TBS sesame seeds
• 1 TBS hemp seeds
• 1⁄4 cup chopped walnuts, pecans, almonds, cashews
• 1⁄2 cup raisins
• 2 TBS shredded unsweetened coconut
• 1 tsp baking soda
• 2 tsp baking powder
• 1⁄2 tsp salt
• 1 tsp cinnamon
• 1 tsp vanilla extract
• 1 cup pureed butternut squash or chopped apple

Instructions:

• Combine flour, bran, flax & chia seeds, almond milk and vinegar in large mixing bowl. Cover and leave overnight at room temperature.
• Pour boiling water over the dates, enough to cover them and soak overnight.
• Combine the remaining seeds, nuts, raisins and coconut in a bowl. Set aside.
• Next day: preheat oven to 350° F and lightly grease nonstick muffin cups with oil.
• Drain and reserve water from dates and place dates in food processor. Puree dates adding the reserve water a little at a time to create a smooth paste. Mix the date puree and the vanilla with the flour mixture.
• Sift baking soda & baking powder over flour mixture. Add all remaining ingredients and mix until well combined. This isn’t a finicky batter so don’t worry about overmixing.
• Distribute batter into prepared muffin cups. Bake until a toothpick inserted into the muffins comes out clean, about 20 minutes. Do not over bake. Cool in the pan on a wire rack for 10 minutes before removing from the cups. Serve warm or cool completely on the rack. Muffins can be frozen and reheated.