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.