Are these date muffins gluten-free?

Yes, as long as your oats are certified gluten-free.

What if I don't have a blender?

You could try the recipe in a food processor, but you do need something to blend the oats and the dates.

How should I store these?

Store in an airtight container or Ziploc bag at room temperature for 1 to 2 days or in the fridge for up to 5 days. I like to warm them in the microwave for 10-15 seconds before eating!

Can I use all-purpose flour or almond flour instead of oats?

Here's the deal - I can generally give good substitution ideas for dinner recipes, but with baking recipes, it's more finicky. I haven't tested this recipe with any other type of flour, but I feel relatively confident that all-purpose or almond flour could work. Make sure to report in the comments if you try it and like it!

Wonderfully Wholesome Date Muffins (Healthy Blender Recipe!)

Description

If you’re looking for healthy date muffins that are actually moist, naturally sweet, and easy to make, this is the recipe. Blender batter, simple ingredients, and a texture that somehow gets even better the next day. A great way to jumpstart your day with fiber!

Ingredients

Units Scale

2 cups old-fashioned oats
1 teaspoon cinnamon
1/2 teaspoon salt
1 teaspoon baking soda
16 medjool dates (about scant 2 cups or 10oz), pitted
3/4 cup very hot water
2 eggs
1 small apple, grated (4oz, heaping 1/2 cup)
1/3 cup avocado oil
1 teaspoon vanilla extract

Crunchy pecan topping

1/4 cup pecans, finely chopped
2 tablespoons turbinado sugar
2 dates, chopped

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Instructions

Preheat oven to 350°F. Line a 12-cup muffin tin with liners.
In a large high-powered blender, place 2 cups of oats and blend on high for 30-40 seconds until it is the consistency of flour. Add 1 teaspoon cinnamon, ½ teaspoon salt and 1 teaspoon baking soda, and give it another pulse until combined. Dump the dry ingredients in a bowl.
Add the dates to the blender and pour over the hot water. Press the dates down so they are mostly submerged and let sit for 10 minutes to soften. Blend for 30 to 60 seconds until a smooth, thick paste forms.
Use a paper towel to squeeze out most of the moisture from the apple. Add the remaining wet ingredients to the blender – 2 eggs, grated apple, ⅓ cup avocado oil and 1 teaspoon vanilla extract. Blend for just a few seconds until the wet ingredients are combined.
Make a well in the center of the oat flour mixture and add the wet ingredients. Use a spatula to fold them together until combined. Let the batter rest for 15 minutes.
For the topping, place the pecans, turbinado sugar, and chopped dates on a cutting board and chop together until you have a rough, crumbly mixture.
Use a scoop to fill each muffin cup almost all of the way full. Add about one tablespoon topping to the top of each muffin, gently pressing it in.
Bake for 20-22 minutes, until a toothpick inserted comes out clean. Let cool for 10 minutes in the tin and then remove to a cooling rack to cool completely. ENJOY!

Notes

Store in an airtight container or Ziploc bag at room temperature for 1 to 2 days or in the fridge for up to 5 days.

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Nutrition

Serving Size: 1 muffin
Calories: 223
Sugar: 22.6 g
Sodium: 214.7 mg
Fat: 6.9 g
Carbohydrates: 36.5 g
Fiber: 4.2 g
Protein: 3.6 g
Cholesterol: 31 mg