Oat Date and Almond Fruit Muffins

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I absolutely love keeping in touch with relatives through email or cards through the mail. There is something special about keeping in touch that has always stayed with me. It began when I used to write to my Aunt Hazel in California as a child. Back then, I communicated by letter. I loved writing to her about how I was doing in school and what I was interested in at the time. She was such a great correspondent and always wrote back and also sent me a lot of fun books. 

Now I correspond on a regular basis by email with my Aunt Echo, my mom's sister. I love hearing about what she is doing where she lives in Maryland, how the weather is there and the projects she is working on. Recently, she sent me a lovely recipe for fruit and nut muffins. I was intrigued by it and so I decided to work on it, add some different mix-ins, different spices and also make it gluten free and dairy free. I am quite pleased with the results and I know my aunt will enjoy hearing about this recipe as well. 

I hope that you stay in touch with your loved ones as much as you can, and that you share a muffin and tea with them in person soon as well. Enjoy! 

Oat Date and Almond Fruit Muffins: 

Makes 12 large muffins

1 1/2 cups gluten free flour mix (see recipe below) 

GLUTEN FREE FLOUR MIX: 1 cup brown rice flour, 1 cup white rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour) 

1/2 teaspoon baking soda

2 1/2 teaspoons baking powder

1 teaspoon ground cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon cloves

1 teaspoon xanthan gum

1/2 cup dates, chopped

1/2 cup chopped almonds

1 cup gluten free oats

1/2 cup raisins

2 ripe, soft bananas

1 unpeeled, grated apple

2 eggs

1 teaspoon vanilla

5 tablespoons melted coconut oil

4 tablespoons honey

6 tablespoons coconut milk

1/2 cup coconut sugar

1. Heat the oven to 350F. 

2. Place paper muffin liners into the cups of a muffin tin. 

3. Stir together the gluten free flour mix, baking soda, baking powder, cinnamon, nutmeg, cloves and xanthan gum with a wire whisk in a medium bowl. Add the dates, almonds, oats and raisins and set aside. 

4. In a separate, large bowl, mash the bananas with a fork, add the grated apple, eggs, vanilla, honey and coconut milk and stir to combine the ingredients. Add the coconut sugar and  stir again until mixed together. 

5. Add the dry ingredients to the wet ingredients and stir to make a smooth batter. 

6. Scoop the batter into the 12 muffin cups. Fill them full and make sure that the batter is evenly distributed between the 12 cups. 

7. Bake the middle of a preheated oven for 20-30 minutes or until muffins are golden brown and the center springs back when touched. Cool on a wire rack. 

Enjoy these delicious muffins for a healthy breakfast or a quick snack! If you loved this recipe, pass it on to a muffin-lover you know! I know these muffins are rapidly disappearing in my house!