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Marry your morning oatmeal, shake, and jam toast into one deliciously filling, protein- and fiber-packed muffin — and it’s gluten-free, too!
These wonderfully satisfying and naturally sweet (thanks to dates and apple sauce) muffins are amazing make-ahead breakfasts or snacks and come out of the oven bursting with molten blueberries.
Prep time: 15 minutes + 15 minutes soaking
Cook time: 20 minutes
Makes: 12 muffins
1 cup pitted Medjool dates, halved
1 ¼ cups oat flour
¾ cup almond flour
½ cup old fashioned rolled oats
1 tablespoon ground flaxseed
1 tablespoon hemp seeds
1/2 teaspoon sea salt
¼ teaspoon allspice or ½ teaspoon cardamom
2 teaspoons ground cinnamon
1 teaspoon baking soda
½ cup unsweetened nut milk
½ cup unsweetened applesauce
1 teaspoon vanilla extract
1 tablespoon avocado oil or melted coconut oil
2 large eggs, lightly beaten
1 1/2 cups blueberries
¼ cup sliced almonds, for topping
•Preheat the oven to 350ºF. Line a 12-cup muffin tin with paper liners. In a small heatproof bowl, add the dates and cover with hot water for 15 minutes to soften. Drain and discard the liquid.
•In a large bowl, whisk together oat flour, almond flour, oats, flaxseed, hemp seeds, salt, spices, and baking soda.
•To the bowl of a food processor fitted with the blade attachment add the dates, nut milk, applesauce, vanilla extract, avocado oil and blend until smooth. Add the eggs and pulse until just combined.
•Make a well in the dry mixture and pour the wet mixture into the center of the well. Gently stir to combine using a rubber spatula. Add the blueberries and fold the batter again until just combined.
•Fill each greased muffin cup two thirds full. Sprinkle the tops with sliced almonds. Bake for 18 to 20 minutes, or until golden brown and an inserted toothpick comes out clean. Allow to cool in the pan for 10 minutes, then remove and allow to cool completely.
Tip: Store these muffins in an airtight container in the refrigerator for up to 3 days. Try toasting the muffins and topping with your favorite unsweetened nut butter.
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