These healthy, gluten free oatmeal muffins are naturally sweetened with dates and have no added sugar, butter or oil! They’re low fat, only 125 calories and perfect for spring!
According to Mr. FFF these VERY muffins, that your eyeballs are peeping, saved a LIFE.
He came home all excited to tell me the story of how one of his co-workers was feeling VRY VRY not good at work, and it juuuust so happened to be the day he brought these babies in.
BAD feeling co-worker friend scarfed down a muffin and – POOF – was feeling like a MILLION BUCKS.
I’m not REALLY sure how that = life saving. But, his words. Not mine.
Plus, it’s a really good way to start a post since I KNOW you would want to get in on a little life-saving-muffin action.
Regardless of if we can consider the above event a truly near-death-experience, I know that you guys are REALLY gonna like these.
They start in the most fun-way-to-make-muffins EVER because you get to use the FOOD PROCESSOR. Like, a totally DIFFERENT tool than the usual hand mixer that one would NORMALLY expect to use when making pillowy-soft domes of delicious, baked treats.
Question for my internet BFF’s (you.) Why stop there? Why limit ourselves to ONE surprise in a batch of muffins when we could have T-W-O?
The whole reason for using above mentioned spinny-swirly-sharp-bladed kitchen gadget (that I ❤) is because DATES.
Sticky. Sweet. Chewy. DELICIOUS DATES.
Ninja dates. Samurai Dates (?) Stealth Dates.
You get the picture.
Besides the fact that they are a totally nourishing, real-food way to sweeten the muffin dealio, you’re also going to really dig the flavor that smooth, blend-y dates add to these little breakfast gems. The deep flavor really brings out the little pops of vanilla from the Greek yogurt and balances out the tangy, sour jewel-toned rhubarb in a way that is going to get you REALLY excited about all things BREAKFAST.
Or snack. Or whenever your tasty-food-loving heart desires to do a little muffin munchin’.
Liiike, why is blueberry rhubarb or raspberry rhubarb not a thing? Or, wait, have we even ever TRIED those combos? Could we swap out the strawberries in a vegan gluten free strawberry rhubarb crisp and get yummy results?
I feel like both can agree that it’s just one of those times where we should revert to “don’t fix what ain’t broken.”
Other general good things going on here is the use of SUPER wholesome oat flour, which is one of my favvvvvorite flours to bake with. Mostly because it is SO EASY to make oat flour in 1 minute ALL BY YOURSELF. BUT, also because it adds an underlying slightly nutty flavor and basically perfect “chew.”
You know what I mean right? Like, not-dense-like-a-hockey-puck-but-I-don’t-feel-like-I-am-eating-air-either.
You get it.
The spring is in the air my friends, and I highly suggest you take my advice and get your fix of all the fruit that this season has to offer.
If you don’t, the Ninja dates might getcha.
Strawberry Oatmeal Muffins with Rhubarb
These healthy, gluten free oatmeal muffins are naturally sweetened with dates and have no added sugar, butter or oil! They're low fat, only 125 calories and perfect for spring!
- 3/4 Cup Dates, roughly chopped (tightly packed, 125g)
- 1/2 Cup Unsweetened vanilla almond milk
- 6 Tbsp Fat-free vanilla Greek yogurt
- 1 Large egg white
- 1 tsp Vanilla extract
- 1 Cup Oat flour (click here to see how to make your own!) (103g)
- 1 tsp Baking powder
- 3/4 tsp Cinnamon
- 1/2 tsp Ground ginger
- 1/4 tsp Baking soda
- 1/4 tsp Salt
- 1/2 Cup Strawberries, diced (90g)
- 1/4 Cup Rhubarb, sliced (30g)
Preheat your oven to 400 degrees and spray a muffin pan with cooking spray.
In a large food processor, blend the dates, milk, yogurt, egg white and vanilla until smooth, stopping to scrape down the sides as necessary.
Add in the flour, baking powder, cinnamon, ginger, baking soda and salt and blend until well combined and all the flour is mixed in well, stopping to scrape down the sides as necessary.
Pour the batter into a large bowl and gently fold in the strawberries and rhubarb.
Divide by 7 muffin cavities, filling almost all of the way to the top (I like to use an ice-cream scoop, as it gives the muffins a nice domed top.)
Bake until the sides are golden brown and a tooth pick inserted in the center comes out clean, about 20-22 minutes. (Remember to fill the empty muffin cavities with water before baking!)
Run a sharp knife around each muffin and then let stand in the pan for 10 minutes. Then, transfer to a cooling rack to cool completely.
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