Ingredients
- 3/4 cup dates (125 grams), roughly chopped and tightly packed
- 1/2 cup unsweetened vanilla almond milk
- 6 tablespoons fat-free Greek yogurt
- 1 large egg white
- 1 teaspoon vanilla extract
- 1 cup oat flour (click here to see how to make your own!) (103 grams)
- 1 teaspoon baking powder
- 3/4 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup strawberries (90 grams), chopped
- 1/4 cup rhubarb (30 grams), sliced
Instructions
- Preheat your oven to 400℉ 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, stopping to scrape down the sides as necessary.
- Pour the batter into a large bowl and gently fold in the strawberries and rhubarb.
- Divide over 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.) Fill the empty muffin cavities with water before baking.
- Bake until the muffins are golden brown and a toothpick inserted in the center comes out clean, about 20-22 minutes.
- Allow the muffins to cool in the pan for 10 minutes. Then, transfer to a cooling rack to cool completely.