With love, Christa
- 1/2 Cup Almond Milk (or favorite non-dairy milk)
- 1/2 Tbsp Apple Cider Vinegar
- 3/4 Cup Oats
- 1/2 Cup Oat Flour (oats ground into flour)
- 1/4 Cup Medjool Dates (soaked until soft)
- 3/4 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/4 tsp Salt
- 1/4 Cup Pureed Banana
- 1 Tbsp Agave (Maple Syrup or your favorite)
- 1/2 tsp Pure Vanilla Extract
- 1/2 Cup Raspberries
- 1/4 Cup Chocolate Chunks or Chips (vegan)
- Preheat the oven to 350 degrees F. Fill muffin tin with cupcake liners (I used silicone and lightly greased them.) You can also lightly spray a muffin pan and pour directly into the pan.
- In a medium bowl, combine the milk and apple cider vinegar, set aside. This creates a buttermilk and will allow it to curdle.
- Take the soaked dates and mix with 2 tbsp soaking water + more if needed in a food processor. Pulse, scrape sides and pulse to create a date paste.
- In another medium bowl, mix together the oats, oat flour, baking powder, baking soda and salt. Make a well in the center, add the curdled milk, banana puree, date paste, agave, and vanilla extract. Stir together the wet ingredients and then mix the wet into the dry, until dry are just moistened as not to overmix. Fold in the raspberries and chocolate chunks or chips.
- Fill each muffin cup with batter until nearly full. Bake 28-38 minutes. The top should be firm to the touch, if a knife goes in you may hit a raspberry or chocolate but no batter should appear. I baked ours for about 38 minutes. Remove from oven, cool in pan 10 minutes and then cool the rest of the way on a cooling rack.
- Use certified gluten-free oats for gluten-free.
- Try doubling the amount of chocolate, I haven't but I bet it would be even better.
- This recipe doubles fantastically! Extra muffins can be shared or frozen.
- If using frozen raspberries, extend baking time.
- Adapted from Healthy Blueberry Oat Muffins