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Parve
Easy
10 Servings
Allergens 
40 Minutes
Diets
I love the earthiness silan adds to these deliciously moist not-too-sweet muffins. Don’t skip the crumb topping, it adds that perfect sweet nuttiness and texture. Enjoy with a steaming cup of tea or coffee and you have the perfect midday pick-me-up.
Yields 10 standard size muffins
2/3 cup Mishpacha All Purpose Flour
1/2 cup chopped roasted pecans
1/3 cup brown sugar
1 tablespoon Heaven & Earth Date Syrup (silan)
1 teaspoon cinnamon
1/4 cup oil
2 XL eggs
1/2 cup neutral-flavored oil
1/2 cup Heaven & Earth Date Syrup (silan)
1/2 cup brown sugar
1/2 cup Gefen Applesauce
1/4 cup non-dairy milk, orange juice, or water
2 cups (250 grams) Mishpacha All Purpose Flour
1 teaspoon cinnamon (or pumpkin spice mix)
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
Preheat oven to 425 degrees Fahrenheit. Spray a muffin pan with nonstick spray or line with muffin liners.
Make the crumb topping. In a medium bowl, combine flour, pecans, brown sugar, silan, and cinnamon. Add oil and massage until crumbly. Do not overmix.
Make the muffins. In a stand mixer fitted with the paddle attachment, beat eggs. Add oil, silan, sugar, applesauce and milk. Mix on low speed until emulsified. Add flour, cinnamon, baking powder, baking soda, and salt. Beat until no streaks of flour remain.
Spoon batter into pan’s cavities, filling all the way up. Top generously with crumb mixture. Transfer pan to the middle rack and bake for five minutes at 425 degrees Fahrenheit. Reduce heat to 350 degrees Fahrenheit and bake an additional 15 to 18 minutes. Cool over a cooling rack. Enjoy with a steaming cup of tea or coffee.
Sponsored by Heaven and Earth
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Can you substitute the flour with spelt flour?
Yes, you should be able to.