Date-Sweetened Blueberry Oat Muffins – These delicious, gluten-free muffins are sweetened with dates, NO other sweeteners. They’re also low in oil and kid-friendly.
So, I think I found a pretty good doctor.
He’s actually a functional medicine physician. I felt like he listened AND he actually contacted me ON HIS OWN to give me some lab results!
Now, you might not know this, but most doctors aren’t worth their weight in salt.
I’ve been to many a doctor over the last 20 years, and it’s been a while since one has impressed me the way he did.
After seeing one too many naturopaths who overbook themselves, misunderstand my case, load me up with supplements, or speak like they know something they clearly don’t, I’m excited to have some hope!
I’m currently waiting on the results of a test that, well, isn’t really appropriate to mention when I’m about to segue into food, lol! But, I’ll keep you updated, likely in a non-food post.
Muffins sweetened with dates
This is an older recipe, but a really good one!
For me right now, dates are out, but my kids all love them, so I’ll add them to smoothies and (occasionally) baked goods or energy balls.
I thought this recipe was a nice follow-up to the How To Soften Dates post I shared on Monday too!
Dates and applesauce make for a lightly sweet, incredibly moist muffin. It also has a really nice bite because of the combination of flour and oats.
The oats are only partially broken down when processing, leaving a hearty texture and a bit more chew than a flour-based muffin.
If you like muffins, try some of my other recipes!
Date-Sweetened Blueberry Muffins
- 8 large dates I used Medjool
- 1/3 cup applesauce see below recipe for substitution
- 2 tsp oil I use olive
- 1/2 cup milk of your choice
- 3/4 cup rolled oats
- 1/4 cup brown rice flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp sea salt
- 1/2 tsp cinnamon
- 1/2 cup blueberries if you use frozen, thaw them prior to adding
- 1/2 tsp lemon juice
- Preheat the oven to 350 degrees.
- Process the dates until broken down (or use my How To Soften Dates tip first and measure out about 1/2 cup).
- Add in the applesauce, oil, and milk, and process until mixture is smooth.
- Add the dry ingredients into the processor and mix until combined.
- Lastly, pulse in the vinegar.
- STIR in the blueberries, don't process them unless you want blue batter!
- Divide the batter among 8 muffin cups (be sure they are lined or oiled).
- Bake 15-18 minutes until the tops are golden.
Adapted from this recipe
If you use my Softened Dates tip, you’ll need about 1/2 cup of the date mixture.
Though the amount of oil is minute, I would suggest adding it. I tried this recipe without it, and I noticed a difference that wasn’t positive. If you’re determined to make them fat-free, perhaps yogurt would work!
Substitute for applesauce
If you don’t have (or want to use) applesauce, I’ve also made these with one large egg plus one tablespoon water.
Some of the items I use in this recipe include:
Shared with: Full Plate Thursday