I couldn’t help but health-ify (is that a word?) these muffins by adding some broccoli slaw into the mix. I buy broccoli slaw at Trader Joe’s, but it is just grated broccoli stems and carrots. You could substitute grated zucchini, too. I also got all crazy and added some garbanzo beans to the batter, too. I promise you can’t taste the veggies or the beans in the muffins!
I sprayed my muffin tin with some coconut oil to prevent sticking, but other than that, these muffins are 100% oil-free. I sweetened them with raisins, applesauce and date sugar which is just dried, ground dates (I buy the Bob’s Red Mill version through Vitacost; you can click this referral code if you’re a new customer and we’ll both get $10 off our orders).
The batter looked like this:
I baked them at 375 degrees for 30 minutes and they turned out better than I ever could have imagined!
Here is the recipe:
- 2 cups of gluten-free rolled oats
- 1 cup raisins
- 1 tablespoon flax meal
- 1 teaspoon cinnamon
- ½ teaspoon baking powder
- ¼ cup date sugar
- ½ teaspoon vanilla extract
- 3 cups broccoli slaw (or grated zucchini or carrot)
- ¼ cup unsweetened applesauce
- ¼ cup cooked garbanzo beans
- ¼ cup unsweetened non-dairy milk
- nonstick cooking spray
- Preheat the oven to 375 degrees and lightly spray a muffin tin with cooking spray or coconut oil.
- Place the oats in a food processor and process until ground into a flour.
- Add raisins, flax meal, cinnamon, baking powder and date sugar to the oat flour and process for 30 seconds or until the ingredients are mixed well with the flour.
- Add the wet ingredients including the vanilla extract, broccoli slaw, applesauce, beans and unsweetened non-dairy milk to the food processor and pulse together until combined.
- Using a spoon, place about 2-3 tablespoons of the batter into a lightly sprayed muffin tin.
- Bake the muffins at 375 degrees for 25-30 minutes.
I think when I make the next batch of these muffins, I might even leave out the date sugar to see if they are sweet enough without it. If you try it that way, please let me know what you think!
I managed to get to the farmers’ market this weekend and was shocked to see butternut squash available. I guess we really are heading into fall. Here was some of my bounty from the market:
I also got some lettuce mix, baby tomatoes, bell peppers and a giant watermelon. I made this salad using ingredients primarily from the market:
P.S. I also have a Carrie on Living Amazon affiliate store where I list all of my favorite beauty items, kitchen devices, books, and other cool stuff that supports my lifestyle. Your purchase of any item on Amazon helps support my blog so thank you in advance.