I had gone long weeks without any sweets – other than apples, bananas and carrots – and that was grand. But I was ready to bite into a cakey, muffiny pleasure.
I must confess, in all my gluten free days, I had never baked with oat flour. To be sure, unless the oats be gluten free, you cannot feel truly assured … But I found these muffins to be a revelation, and all systems of my body agreed! The texture is light, and tender, and moist. They were quite irresistible, in fact. They also have a “melted chocolate factor”, which surely doesn’t hinder their likeability. 🙂
Dark Chocolate and Date Oat Flour Muffins
Makes about 18 small muffins
- 2 c. GF oat flour
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1/8 tsp. xanthun gum
- 1 1/2 tsp. cinnamon (use a little for dusting the muffin tops)
- 1 c. well chopped dates
- 1 1/2 c. chopped dark chocolate (reserve 1/2 c. for sprinkling the muffin tops before baking)
- 1 large, organic farm egg
- 1/4 c. light, quality vegetable oil
- 1/3 c. local honey
- 1 c. almond or hazelnut milk
- Preheat oven to 375. Whisk dry ingredients together in a large bowl. Add chopped dates, making sure the pieces are well-coated with flour. Stir in liquid ingredients to combine. Let batter sit for a minute or so for the liquid and dry ingredients to be fully blended. Stir again, then spoon into nicely buttered muffin pans, fill nearly to the rims for nicely rounded muffins. Sprinkle with the rest of the chopped chocolate, and shake a bit of cinnamon over top. Bake approximately 16 -18 minutes, until lightly browned on sides, and springy to touch. The chocolate will be molten…Wait a moment, then turn out of the pans. Excellent warm. Keeps well in airtight sealed container or bag, and even “improve” well sealed for a few hours or overnight. The dates moisten the muffins further, and they just call to you, from the kitchen shelf.
I suggest – offering to loved ones and then wander yourselves outside to eat, taking small bites, luxuriously in spring sun.
6 Comments Add yours
So I’m really far behind on my reading…time is a problem sometimes. This is amazing. Can’t wait to try them sometime next week! You are amazing.
Mmmm, they are so tasty, Roberta! I think you’ll really enjoy these muffins! I love baking with oat flour. Have you tried it? Sometimes, I’ll just make fresh flour as I need it in my coffee grinder with GF rolled oats. > > >
Made these last week to take to my daughter’s for our holiday visit. They were happily received with lot’s of YUMS! Looking forward to making them again very very soon! Thanks Margaret for your amazing recipes!
Roberta! I’m so glad you and your family enjoyed the muffins! I love the combination – great for breakfast AND dessert!
More stories of these yummy muffins which my family always enjoys: My most recent batch of Oatmeal Flour, Date, Chocolate Muffins, with Walnuts. Brilliant! I did half cup chocolate and half cup walnuts. Added a nice crunch.
Delicious, Roberta! I’m so glad you are having fun with this recipe and creating them multiple times 🙂