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PlantPlate.com is here to provide the recipes, information, and practical advice needed to follow a healthy plant-based diet. Whether you're interested in improving your health, losing weight, or eating more sustainably, a whole foods plant-based diet may be the perfect solution for you.

My name's Emma, and I started PlantPlate in 2013 with the help of my husband Scott, a web developer and fellow plantivore. I’m a certified Plant-Based Nutritionist who loves to cook, and I've followed a plant-based diet for over a decade. Having lived in various locations throughout the world - sometimes on a shoestring budget, and often with irregular and demanding work schedules - I’ve had to constantly adapt my diet in order to make it work. It’s taught me a lot, and it’s motivated me to show others just how accessible and enjoyable this way of eating can be.

The recipes featured on PlantPlate are based on minimally processed plant foods, including fruits, vegetables, whole grains and legumes. They're free from all animal products, processed oils and refined carbohydrates, and are made with simple and affordable ingredients. Our articles are aimed at providing you with plant-based know-how when it comes to shopping, cooking, nutrition and day-to-day living. We have answers to common questions and share practical knowledge that we have acquired through experience. Finally, the resources section contains links to books, DVDs, and video presentations from some of the world's leading experts on plant-based nutrition. It is our hope that these resources will help you to fully understand and evaluate the health benefits of this wonderful way of eating.

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Berry Breakfast Muffins

RECIPE By PlantPlate
If you're looking for a healthy muffin that doesn't compromise on flavour, look no further! These fruit-sweetened, oil-free muffins are made using whole grain oat flour, so they're packed full of fiber and minerals. Perfect for an on-the-go breakfast, lunchbox treat, or afternoon tea.

Prep Time: 10 Minutes
Cook Time: 30 Minutes
Yield: Makes 10 Small Muffins

Notes:

Raspberries, blueberries and cranberries are all great varieties for these muffins. If you're using frozen berries, be sure to thaw them first before adding to the muffin batter.

If you don't have oat flour (ground oats), you can use whole wheat flour instead.

For the Soy-Free Version: Use almond or rice milk in place of soy.

Ingredients:

  • 1 cup date puree
  • 1/2 cup applesauce
  • 3/4 cup soy or almond milk
  • 1 tsp. ground cinnamon
  • 1 + 3/4 cups oat flour
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 cup fresh berries, or thawed frozen berries (see note above)

Instructions:

  1. Preheat the oven to 180°C / 375°F. Line 10 muffin cups with baking (parchment) paper, or use a silicone muffin tray.
  2. In a medium-sized mixing bowl, combine the date puree, applesauce, soy or almond milk, and ground cinnamon. Whisk until well combined.
  3. Add the oat flour, baking powder and baking soda. Stir gently with a fork until the ingredients are just combined. It's important not to over-mix the batter, as this can result in dense, chewy muffins.
  4. Gently fold the berries through the batter. Spoon out evenly into the muffin cups. Bake for 25-30 minutes, or until a skewer inserted into the center comes out clean.
  5. Remove muffins from the oven, and leave to cool for 10 minutes. After this, pop the muffins into the fridge and leave to cool for 1 hour. This step is VERY important, as it will help the muffins to set properly.
  6. Remove muffins from the pan and enjoy, or transfer to a sealed container and store at room temperature for up to 2 days. Muffins can also be frozen in zip lock bags for up to 2 months.