Walnut Date Oatmeal Muffins

These moist, lightly sweet muffins are simple to make, gluten and grain-free, and hard to resist!
yield: 12 large or 24 miniature muffins | prep time: 25 minutes | cooking time: 14-20 minutes

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ingredients

• 1 cup rolled oats

• 1 1/4 cups oat milk (or other milk)

• 1 cup gluten free flour mixture store bought or home made*

  (or use wheat flour)

• 1/4 cup buckwheat flour

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1 1/2 teaspoons cinnamon

• 1/2 teaspoon salt

• 1/3 cup chopped walnuts

• 1/4 cup chopped dates

• 2 eggs

• 1/2 cup maple syrup

• 6 tablespoons melted butter or coconut oil

• 4 tablespoons toasted millet

  *My homemade recipe for GF flour mix is on the way…..I’ve been experimenting and will post when it’s well tested!!

directions

1. Stir together the oats and milk in a small bowl and set aside for 20-30 minutes to allow oats to plump.

2. Preheat the oven to 400 degrees F. Meanwhile, in a medium sized bowl combine the GF or wheat flour, buckwheat flour, baking powder, cinnamon and salt. Stir in the walnuts and dates until evenly distributed.

3. Beat together the eggs, maple syrup and 4 tablespoons melted butter or coconut oil. Add the softened oats and stir vigorously to combine.

4. Brush the muffin tins with remaining oil. Sprinkle half of the millet on the bottom of the molds and set aside.

5. Gradually mix the egg mixture into the dry ingredients and stir to combine well. Divide the batter between the muffin tins and sprinkle remaining millet on top.

6. Bake in the preheated oven until muffins are puffed, lightly browned and have just begun to pull away from the sides of the tins, 14-16 minutes for miniature muffins, 18-20 minutes for larger muffins.

7. Remove from oven and cool in tins for 5 minutes then transfer to a cooling rack. Muffins may be stored in an airtight container at room temperature for 3-4 days.