Almond & Date Oatmeal Muffins (gluten-free, dairy-free)
Prep time
Cook time
Total time
You can easily add or substitute many of the ingredients in this recipe to make it your own. For example, you can add any nut (walnuts) or seed (whole flax, hemp hearts), or substitute dates for dried apricots.
Recipe type: breads, baked goods
Cuisine: gluten-free, dairy-free
Serves: 14-16
  • 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
  1. Preheat oven to 350 F. Grease muffin tins with oil or butter.
  2. In a large bowl, add flours, tapioca starch, ground chia & flax seeds, baking powder, baking soda and salt. Mix together well.
  3. In a separate bowl, add olive oil, apple sauce, almond milk, maple syrup, and whisked eggs, and vanilla & mix together.
  4. Fold in dates and seeds or nuts, if using.
  5. Add wet ingredients into dry ingredients & mix together.
  6. Let the batter sit for about 5 minutes so the oats have a chance to soak up the moisture.
  7. 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.
  8. Bake for 25-28 mins.
  9. Place on a wire rack to cool slightly and Enjoy!! ... I know you will :)
Recipe by Naturopathic By Nature at