These muffins are high in healthy fat, protein and fiber content, which slows down digestion and absorption of carbohydrates from oats, dates and raisins.
- Coconut oil is one of the most stable plant oils available and for that reason it is a good oil to bake with.
- Unrefined coconut oil’s smoke point is 350F and that’s the temperature that we use to bake our muffins.
- Coconut oil contains mainly medium chain fatty acids that are much easier for us to digest and absorb.
- These fats are under extensive investigation today and researchers are finding many health benefits associated with them, including an improved serum lipid profile – your cardio health marker – as well as improved cognitive function, skin health, and fat burning ability.
Dried fruit for sweetness
Raisins and dates are the only sweeteners in these muffins. They give plenty of sweetness and, unlike sugar, they also contain fiber, minerals and vitamins and therefor add to the nutrient density of this dish.
Makes 12 muffins
½ cup flaxseed meal
½ cup water
1 ½ cup gluten-free rolled oats
8 dates, pitted
½ tsp salt
¼ cup coconut oil, melted
½ tsp baking soda
1 tsp apple cider vinegar
½ cup raisins
½ cup sunflower seeds
½ cup walnuts, small pieces
- Preheat the oven to 350℉.
- Combine the flaxseed meal and the water together and let sit for about 5 minutes, until the mixture gels.
- In a food processor pulse the oats until they reach the consistency of coarse flour. Add dates and salt and pulse together until the dates are chopped into small pieces.
- Add eggs, coconut oil, and the flaxseed-water mixture to the food processor. Place the baking soda into a tablespoon and add the vinegar to it, mix together and pour into the food processor. Blend together until well combined. Scrape the bits and pieces off the sides and blend some more.
- Take the blade out, add the walnuts, sunflower seeds and raisins to the batter and mix with a large wooden spoon or spatula.
- Fill silicon muffin tray, or metal tray lined with paper liners with the mixture, about ¼ cup into each muffin cup.
- Bake for about 30 minutes until light brown on top.