¼cupdried dates, pitted and soaked in boiling water for 10 minutes(45 g)
1 cupunsweetened non-dairy milk(235 ml)
2tablespoonslemon juice
3cupsuncooked rolled oats(245 g / not instant / see recipe Notes)
1teaspoonbaking powder
1teaspoonbaking soda
1teaspooncinnamon
¼teaspoonnutmeg
⅛teaspoonsalt
1½cupsripe banana, mashed(300 g / about 3 bananas)
¼cup100% pure maple syrup(65 ml)
1tablespoonvanilla extract
1cupwalnuts, chopped(115 g / toasted or not)
Instructions
While the dates are soaking, preheat your oven to 350°F (175°C), and line your muffin tin with silicone or parchment liners.
Add the non-dairy milk and lemon juice to a small mixing bowl. Stir and set aside for now.
Place the oats, baking powder, baking soda, cinnamon, nutmeg and salt in your (very dry) blender and blend into a powder, about 15 seconds. Transfer to a large mixing bowl. No need to wash your blender, you'll be using it again shortly.
Drain the dates (discard the water) and transfer to your blender, along with the non-dairy milk / lemon mixture, banana, maple syrup, and vanilla. Blend until smooth and no pieces of dates remain.
Transfer the blended liquid mixture to the large mixing bowl with the dry ingredients and gently mix, just until the wet and dry ingredients are incorporated (don't overmix or your muffins might end up dense). Fold in the chopped walnuts.
Divide the batter evenly between the 12 muffin liners. These don’t rise much, so fill them up to the tip top. You'll have plenty of batter to do this.
Bake for 18 minutes, until a toothpick comes out clean.
Cool completely before going to town with these babies.
Notes
For best results, use a kitchen scale to measure the oats by gram weight. If you don't have one, lightly spoon your oats into the measuring cup so they loosely fill the cup.
If you avoid gluten, be sure to purchase oats with certified gluten-free processing.