Oat, Almond & Date Muffins

by Maggie on April 6, 2011

Bookmark and Share

I am hosting this month’s Go Ahead Honey, It’s Gluten-Free and I decided to choose a Springtime Brunch theme.

I love brunch. It’s my favorite meal to host. I like to load the table with fresh fruit and veggies, granola, cinnamon buns, quick breads or muffins, and other delightful breakfast-meets-lunch treats.

One brunch staple you can’t go wrong with is the beloved muffin. I love a good muffin and I am always playing with new variations in my kitchen.

My Oat, Almond and Date Muffins make for a super nutritious and delicious breakfast, snack, or brunch treat. It took me 3 or 4 times before I mastered these. The dates make the muffins sweet so I kept lowering the amount of maple syrup, and the almond flour makes the muffins really moist so I kept adjusting the amount of coconut oil I used.

What I love about these Oat, Almond and Date Muffins is the use of hemp protein powder. We like to use Manitoba Harvest protein powder, which worked perfectly in this muffin. Not a hint of anything but deliciousness.

Oat, Almond and Date Muffins

½ cup almond flour
1 cup certified gluten-free oat flour (we use Cream Hill Estates )
1 tbsp ground chia
2 tbsp hemp protein powder (we use Manitoba Harvest)
1 tsp cinnamon
1 tsp baking powder
½ tsp baking soda
½ tsp sea salt
½ cup certified gluten-free oats (we use Cream Hill Estates )
¾ cup unsweetened applesauce
¼ cup maple syrup
1/4 cup coconut oil, liquefied
1 tbsp ground chia mixed with ¼ cup warm water (replaces 1 egg)
½ cup chopped and pitted dates

Preheat the oven to 350 degrees and line or grease muffin cups.

Combine almond flour, oat flour, ground chia, protein powder, cinnamon, baking powder, baking soda, sea salt, and oats in a medium-sized bowl.

In the bowl of your stand mixer, or a large bowl, combine applesauce, maple syrup, coconut oil, and ground chia-warm water mixture. Stir in dry ingredients, mixing well to combine. Fold in dates.

The muffin batter will thicken up because of the ground chia. Spoon batter into prepared muffin cups (3/4 full). Bake in preheated oven for 20-23 minutes (10-12 minutes for mini muffins). Let cool in muffin pan for 3-4 minutes. Remove to wire rack and let cool completely.

These protein-packed babies taste just as yummy on day two, but you could wrap them up and freeze for future breakfast or brunch treats.

Yield: 12 large muffins. Recipe is happily doubled.

My friend Hallie from Daily Bites is hosting an event this month called Build a Better Breakfast. These nutritious muffins are my submission to Hallie’s event.

These muffins are also linked to:
Slightly Indulgent Tuesdays
Gluten-Free Wednesdays
Full Plate Thursday
Real Food Weekly

And don’t forget about April in the Raw.  You can check out and link up raw recipes right now! There’s some rawsome recipes coming in (sorry, I couldn’t resist).