Strawberry Rhubarb Oatmeal Muffins

These healthy, gluten free Strawberry Rhubarb Oatmeal muffins are sweetened with dates and use no added sugar, butter or oil! They're only 125 calories too!

Course Breakfast, Snack

Cuisine American

Prep Time 15

Cook Time 20

Total Time 35

Servings Muffins

Calories 123kcal

Author FoodFaithFitness

Ingredients

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)

Instructions

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.
DEVOUR.

Nutrition