Ingredients and Weight:
- 1 cup (120g) rolled oats
- 1 cup (120g) whole wheat flour
- 1/2 cup (100g) almond butter
- 1/4 cup (60ml) unsweetened almond milk
- 1/4 cup (50g) maple syrup
- 1/4 cup (50g) chopped walnuts
- 1/4 cup (50g) chopped dates
- 1 teaspoon (5g) baking powder
- 1/2 teaspoon (2.5g) baking soda
- 1/4 teaspoon (1g) salt
- 1/2 teaspoon (2.5g) ground cinnamon
- 1/2 teaspoon (2.5g) ground nutmeg
Preparation Time:
* 15 minutes
Cooking Time:
* 20-25 minutes
Difficulty Level:
* 1 (Simple)
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
- In a large bowl, combine the oats, flour, almond butter, almond milk, maple syrup, walnuts, dates, baking powder, baking soda, salt, cinnamon, and nutmeg. Mix until well combined.
- Divide the batter evenly among the prepared muffin tins.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
Nutritional Information:
- Calories: 200
- Fat: 9g
- Carbohydrates: 32g
- Protein: 7g
- Fiber: 5g
Dish Characteristics:
- Fluffy and moist texture
- Sweetened with natural maple syrup
- Packed with fiber and whole grains
- Flavorful with cinnamon and nutmeg
User Comments:
- "These muffins are a perfect start to my day! They're so flavorful and satisfying."
- "I love that they're vegan and healthy, but they still taste amazing."
- "I've made these muffins several times now, and they're always a hit with my family."
Special Precautions and Tips:
- For a gluten-free version, use gluten-free rolled oats and flour.
- If you don't have almond butter, you can use another nut butter or seed butter.
- To make the muffins extra sweet, add a few drops of stevia or erythritol to the batter.
- To save time, use quick-cooking oats instead of rolled oats.
