These date oat muffins are a wholesome and satisfying treat that is perfect for breakfast or as an afternoon snack. Made with nutrient-rich dates and hearty oats, these muffins are loaded with fiber, vitamins, and minerals. They are also low in added sugar and can be easily customized with your favorite mix-ins like nuts or chocolate chips. Enjoy these delicious muffins warm or cold, and keep a batch on hand for a quick and nutritious grab-and-go option.
Ingredients
- 1 cup pitted dates
- 1 cup boiling water
- 1 ½ cups old-fashioned oats
- 1 cup all-purpose flour
- ⅓ cup packed brown sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup milk
- 1 large egg
- ¼ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- Optional mix-ins: chopped nuts, chocolate chips, dried fruit
Directions
- Preheat the oven to 375°F (190°C). Grease a muffin tin or line with paper liners.
- In a small bowl, combine the pitted dates and boiling water. Let them soak for 10 minutes.
- In a large mixing bowl, whisk together the oats, flour, brown sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract.
- Using a blender or food processor, puree the soaked dates with their liquid until smooth.
- Pour the date puree into the bowl with the wet ingredients and mix well. Then, add the wet ingredients to the dry ingredients and stir until just combined.
- If desired, fold in any optional mix-ins such as chopped nuts, chocolate chips, or dried fruit.
- Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.
- Bake for 15-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
- Serve the date oat muffins warm or at room temperature. Store any leftovers in an airtight container for up to 3 days.
