With an ever so slightly crisp outer layer, these Oat Date Muffin Tops are packed with texture and flavor. They are an easy, portable, gluten-free, and dairy-free breakfast or snack! And, they are so easy to make!
Ingredients
- 1/2 cup Rolled oats or oat flour
- 1/2 cup Almond Flour
- 1/4 cup Granulated Sugar
- 3/4 teaspoon Baking Powder
- 1/4 teaspoon Baking Soda
- 1/8 teaspoon Salt
- 1 teaspoon Cinnamon
- 1/4 teaspoon cardamom
- 1 Egg
- 2 tablespoons Almond or Coconut Milk
- 3 tablespoons Olive oil
- 1 teaspoon Pure Vanilla Extract
- 1/4 cup dates I used Noor deglet dates
- 1/4 cup pecans chopped
Instructions
- Preheat the oven to 375 degrees.
- If using rolled oats, add the rolled oats to a blender and pulse until the rolled oats reach a flour-like consistency.
- Then add the rolled oats/oat flour, almond flour, baking powder, baking soda, cinnamon, cardamom, salt, and sugar, to a large mixing bowl and mix well with a spoon.
- Next, add the olive oil, egg, almond milk or coconut milk, and vanilla extract into the bowl with the dry ingredients and mix well.
- Chop the pecans and dates.
- Add the chopped dates and pecans to the oat mixture and mix well.
- Let the mixture sit for about 5-10 minutes so the oats can absorb some of the liquid and thicken up the mixture.
- Place heaping spoonfuls onto a parchment-lined or Silpat-lined baking tray or a cookie tray. Using the spoon, form the spoonfuls of muffin-top batter into shapes resembling muffin tops.
- Bake at 375 degrees for 18-20 minutes.
- Remove from the oven, and let cool before enjoying.
Notes
You can substitute oats and almond flour for all-purpose flour.
If you would rather these muffin tops be refined sugar-free, then you can substitute an equal amount of monkfruit sweetener.
Would You Like to Save This?
DID YOU MAKE THIS RECIPE?Tag @SavorySpin or tag #savoryspin so we can share your ceation.