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:Print
- Yield: 12
- Category: Dessert
- 2 cups of gluten-free rolled oats
- 1 cup raisins
- 1 tablespoon flax meal
- 1 teaspoon cinnamon
- 1/2 teaspoon baking powder
- 1/4 cup date sugar
- 1/2 teaspoon vanilla extract
- 3 cups broccoli slaw (or grated zucchini or carrot)
- 1/4 cup unsweetened applesauce
- 1/4 cup cooked garbanzo beans
- 1/4 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:
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