Plant-Based Raspberry Muffins
A whole-grain, plant-based muffin sweetened with dates and fiber-rich raspberries.
Servings 10 muffins
Calories 113kcal
Equipment
- Food Processor
- muffin tins
Ingredients
- 1 cup rolled oats
- 10 Deglet Noor dates pitted
- 1 cup warm water
- 1 cup whole wheat flour
- 1 T ground flax
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/8 tsp nutmeg
- 1/8 tsp salt
- 1/2 banana ripe or over-ripe
- 1 tsp vanilla extract
- 1 1/2 cup raspberries, fresh divided
Instructions
- Preheat oven to 375 degrees F.
- Place rolled oats in a food processor and blend for 20 seconds, or until a coarse flour is formed. Transfer to a large mixing bowl.
- Place dates and warm water in food processor, let soak for at least 5 minutes.
- Add whole wheat flour, flax, baking powder, baking soda, cinnamon, nutmeg and salt to the mixing bowl. Stir to combine.
- Process dates and water until smooth. Add banana and vanilla extract and pulse 3-4 times, or until no banana chunks remain. Add mixture to dry ingredients and stir to combine, avoiding over-stirring.
- Add 1 cup of raspberries and stir. Scoop 1/3 cup of batter into muffins cups of a non-stick muffin tin. Use the remaining 1/2 cup to top each muffin with 2-3 berries, pressing them lighting into the batter.
- Bake for 22 minutes, or until golden brown. Let cool and enjoy!
Notes
Store in an air-tight container at room temperature for 24 hours, refrigerated for 3 days or in the freezer for up to 3 month.