These muffins make for for the perfect grab n' go breakfast! They are made with whole food ingredients such as oats, almonds, and dates and can easily be made sugar-free by using sugar-free chocolate chips!
I've never been much of a muffin person but after trying this recipe out, they've become a staple in our house!
Ingredients (6 muffins):
3/4 cup oat flour
1/4 cup almond flour
1 cup date paste*
1/2 cup water
1 tsp vanilla extract
1 tsp baking powder
1/3 cup chocolate chips
pinch of salt (optional)
1. Preheat oven to 350° F.
2. Whisk oat flour, almond flour, baking powder, and salt in a bowl.
3. Add date paste, water (or plant milk), and vanilla and mix until well incorporated.
4. Fold in chocolate chips and divide into six baking cups. Bake for 35-40 minutes. Let cool for 20 minutes before enjoying!**
*My date paste recipe is as follows:
Blend 20 large Medjool dates with 3/4 cup water until well blended and a paste is formed. I recommend starting out with 1/2 cup of water and then adding the last 1/4 cup if needed (in case your Medjool dates are much smaller than mine!). You can see in the video what the consistency of the date paste should look like.
**The inside of the muffins may seem underdone just out of the oven but don't overcook them! They really come together after cooling for a bit.
Dates are host to a great variety of vitamins and minerals. Many health benefits result from including dates in your diet - a few of which I outline here!
Oats are a great source of soluble fiber (beta-glucan) and have anti-cancer, anti-atherosclerosis, and anti-inflammatory properties.
I like to get many of my staples from Thrive Market - this saves me long drives to the grocery store and $$$ too of course! If you’d like to check it out for 30 days and get 25% off your first order, click here!
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