Oatmeal-Date Muffins

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Perfect for a lazy morning when you've got time to reap all the benefits these muffins are sure to sow for your spirit. They are light, satisfying, delicious and perfect for pitta. If you can, don't skip on the optional lavender flowers—they add a je ne sais quoi to the whole flavor experience. Enjoy these warm and fresh out of the oven, maybe dabbed with a bit of ghee or coconut oil.

If you can't find coconut sugar or date sugar for this recipe, you can use brown sugar in a pinch. But coconut or date sugar is a better, less intensely sweet, and less blood-sugar-spiking alternative for pitta.

Ingredients

  • 1 C rolled oats
  • 1 C whole wheat pastry flour
  • 1/2 C barley or rice flour
  • 1 C coconut sugar or date sugar, divided
  • 1 tsp vanilla extract
  • 1 tsp dried lavender flowers, optional
  • 1/2 tsp cinnamon
  • 1 tsp aluminum-free baking powder
  • 1/2 tsp good salt
  • 2 eggs, room temperature
  • 3/4 cup coconut sugar
  • 1/2 C plain, whole milk yogurt
  • 1/2 C minus 1 T water
  • 1/4 C ghee or coconut oil, softened
  • 6 Medjool dates, pitted and roughly chopped
  • 1/4 C coconut sugar, optional

Preparation

Preheat the oven to 400 degrees. Grease an entire 12-cup muffin tin (not just the indentations) with coconut oil or ghee. In a large mixing bowl, mix together the oats, whole wheat flour, barley flour, optional vanilla bean, optional lavender, cinnamon, baking powder and salt.



Set aside 1/4 cup of the coconut or date sugar. In a medium mixing bowl, beat together the eggs and rest of the sugar sugar for about 2 minutes, or until the mixture is light and fluffy. Whisk in the yogurt, water, ghee, and vanilla. Add the wet ingredients to the dry ones. Stir minimally. The batter needs to be combined but not overworked, and should be stiff enough to hold a spoon upright. If the batter is too loose, fold in a few extra tablespoons of flour until the consistency is right. Fold in the dates at the very end.



Fill each muffin tin 3/4 full and finish each one with a smattering of the reserved sugar. Place a baking sheet under the filled muffin pan while baking to prevent the muffin bottoms from burning. Place on a rack in the top half of the oven, and bake for 15 minutes, or until a toothpick inserted into the middle comes out clean. Let the muffins cool in the pan for 10 minutes. Then, enjoy!




Recipe copyright Talya Lutzker and Talya's Kitchen, 2014