I’m not normally a baker. But ohhh, these muffins! Something really good did come out of being stuck at home, trying to use up what’s in our freezer!
This recipe started out using canned pumpkin as the base. Then a light bulb went off. We’ve got all this frozen fruit put away! How about using up some of that great fruit from our garden?!
There’s no oil and no white sugar, just dates and stevia for sweetness. And instead of white flour (which is in sort supply these days), it uses whole wheat flour, almond flour and oats. Luckily, we already had all these alternatives on hand.
Here’s a video showing how they came out, fresh from the oven!
And here’s the Recipe:
Preheat oven to 360 degrees. Grease two muffin tins and set them aside.
Measure 3/4 cup of uncooked dry oats into blender and whirr on high until it becomes a fine flour. Add the oat flour to a large metal bowl.
To your now-empty blender, add:
- 1 c. almond milk
- 1 Tb. chia seed
- 12 dates (I always cut them in half just to check for any overlooked pits!)
Blend well, the add the milk/date mix to the metal bowl. Also add:
- 3/4 c. whole wheat flour
- 3/4 c. almond flour
- 2 tsp baking powder
- 2 tsp baking soda
- 1 Tb. stevia
- 1 tsp. salt
- 1/2 tsp. pumpkin pie spice
- 1 tsp. vanilla
- 3/4 c. walnut pieces
Final step: add approx. 2 cups of pureed fruit. (Measure the fruit before puree-ing in the blender). This is a great use for frozen peaches! Just defrost slightly and then pop them in the blender. If you don’t have frozen fruit, you can substitute one (1) 15-oz can of plain pumpkin (not pumpkin pie filling). Or use 1-3/4 c. unsweetened applesauce.
Tip: I add a handful of frozen blackberries to the batter, straight from the freezer. That lets them retain a bit of their shape and taste.
Mix well, and spoon into muffin tins. Bake for 35 minutes, until top edges are browned.