Banana-Date Oat Muffins

 

Banana-Date Oat Muffins

dry ingredients:

• 3 cups old fashioned rolled oats - not instant
• 1 or 2 tsp ground cinnamon
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp sea salt (optional)

wet ingredients:

• flax egg (2tbsp ground flax mixed with 6 tbsp water) - and set aside for 5 minutes)
• 3 or 4 very ripe bananas (mine had been frozen and thawed)
• 2 tsp apple cider vinegar
• 1/2 cup (tightly packed) pitted medjool dates
• 1/4 cup unsalted all natural almond butter
• 1/4 cup oat milk - can use water or any plant-based milk
• 1 or 2 tsp pure vanilla extract

garnish ingredients:

• 1/3 cup pumpkin seeds
• 1/2 fresh banana, sliced into 12 thin rounds

preparation steps:

1. preheat oven to 350*f

2.in a small cup or bowl, make flax egg and set aside

3. place oats into a high speed blender and blend into flour

4. add oat flour to a large mixing bowl with the remaining dry ingredients and whisk until all are very well incorporated - no lumps

5. add all wet ingredients (except flax egg) into same blender you blended oats in (no need to clean first)and blend until smooth

6. add blended wet ingredients and flax egg to dry ingredients in mixing bowl and mix until well combined

7.divide batter evenly into 12 silicone muffin tray cups

8. garnish each muffin with a sprinkle of pumpkin seeds and one thin banana slice and press lightly into batter

9. bake muffins at 350*f until golden brown and a toothpick inserted in center comes out clean 

10. let cool slightly...and devour