Ingredients
- 3/4 cup dates halved and tightly packed (140 grams)
- 3/4 cup ripe banana mashed (200 grams)
- 1/2 cup unsweetened vanilla almond milk
- 1/2 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 1 cup oat flour gluten-free if needed (103g)
- 1 1/2 teaspoons ground turmeric
- 1 teaspoon baking powder
- 1/2 teaspoon ground ginger
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons cacao nibs
Instructions
- Preheat your oven to 400 degrees Fahrenheit and spray a muffin pan with cooking spray.
- In a large blender, add the dates, banana, milk, apple cider vinegar, and vanilla. Blend until smooth and combined, stopping to scrape down the sides as necessary.
- In a medium bowl, stir together the oat flour, turmeric, baking powder, ginger, baking soda, and salt. Add into the food processor and blend until smooth and combined, scraping down the sides as needed.
- Scrape the batter into a bowl and stir in the cacao nibs.
- Fill 6 muffin cavities with the batter; they will be pretty full. Bake until a toothpick inserted in the center comes out clean, about 20-25 minutes.
- Let cool in the pan for 10 minutes, and then transfer to a rack to cool completely.