1 c. oats

1 c. white flour

1/2 c. white whole wheat flour

1/2 c. packed brown sugar

1 1/2 t. baking powder

1/2 t. baking soda

1/2 t. salt

1 t. cinnamon

3/4 c. finely chopped pecans

3/4 c. chopped dates

1/2 c. canola oil

1 c. rice milk

1 t. lemon juice

2 t. egg replacer (equivalent to 1 egg)

2 T. water

1/2 t. vanilla

Preheat oven to 350°F.

In a large mixing bowl, combine the dry ingredients (white flour, oats, white whole wheat flour, brown sugar, baking powder, baking soda, salt, and cinnamon). Stir in the chopped pecans and dates.

In a large measuring cup, combine the wet ingredients (canola oil, rice milk, lemon juice, water, egg replacer and vanilla). Add the wet ingredients to the dry ingredients and stir until just combined.

Spoon the batter into muffin pans lined with muffin papers. Bake for about 15-20 minutes, rotating the pan halfway through, until a toothpick inserted in the centre of a muffin comes out clean. Allow to cool on a wire rack for about 5-10 minutes before removing from the muffin tin.

Wanna Come With?: Oatmeal Muffins with Dates, Cranberries and Pecans

Makes 13 muffins

Last updated: 6/7/25