ALMOND & DATE OATMEAL MUFFINS (gluten-free, dairy-free, & a good amount of protein!)
I just made these AWESOME muffins modified from the Nourishing Meals cookbook. They are our new favorite muffins! They are moist & delicious, and are especially tasty when eaten fresh out of the oven.These muffins provide a good amount of protein with the use of teff flour, almond meal, eggs & almond butter. This recipe got me very excited since I’m trying to steer away from the brown rice flour world and into the world of other nutritious gluten-free flours.
Teff flour is high in protein, slightly sweet & nutty in taste and gives a kind of fluffy or wheat-like texture to baking. The almond meal is high in protein and healthy fats, is essential for keeping the muffins moist (but if you forget this ingredient or don’t have it, you can still make a tasty muffin without it).
- 1 cup teff flour
- 1 cup gluten-free rolled or quick rolled oats
- ½ cup almond meal/flour
- ½ cup tapioca flour
- 2 Tbsp ground chia seeds
- 2 Tbsp ground flax seeds
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 ½ cup dates, chopped
- ¼ cup whole flax seeds or hemp hearts (optional)
- ¾ cup unsweetened applesauce
- ¾ cup vanilla almond or rice milk
- ⅓ cup olive oil
- ⅓ cup maple syrup
- 2 large organic eggs, whisked*
- ¼ cup plus 2 Tbsp almond butter
- 2 tsp vanilla
- Preheat oven to 350 F. Grease muffin tins with oil or butter.
- In a large bowl, add flours, tapioca starch, ground chia & flax seeds, baking powder, baking soda and salt. Mix together well.
- In a separate bowl, add olive oil, apple sauce, almond milk, maple syrup, and whisked eggs, and vanilla & mix together.
- Fold in dates and seeds or nuts, if using.
- Add wet ingredients into dry ingredients & mix together.
- Let the batter sit for about 5 minutes so the oats have a chance to soak up the moisture.
- Spoon batter into muffin tins until pretty full. It ends up filling 14-16 muffin cups, which is a bit awkward because you'll have to use 2 muffin tins. Fill the empty muffin cups ¾ with water.
- Bake for 25-28 mins.
- Place on a wire rack to cool slightly and Enjoy!! ... I know you will 🙂
*Want this recipe egg-free? For each egg, mix together 1 Tbsp ground flax with 3 Tbsp water and add 1/8 tsp baking powder. You can also use ground chia seeds instead of ground flax, or add 1/2 of a large mashed ripe banana.