I love oatmeal. My favorite cookie is an oatmeal one. My favorite breakfast is one of two oatmeal options, refrigerator apple oatmeal or carrot cake oatmeal and my favorite soup has oatmeal too! Needless to say that any recipe with the word oatmeal in the title calls to me 
That is why I had bookmarked Anne’s wheat free oat muffins. They had oats in them but there’s a catch. They only have oats in them. No wheat flour, only oat flour. When I saw the recipe, it captured my attention because I have never tried to bake with oat flour only. Nor have I tried to replace eggs with ground flax seeds. Would the muffins turn out too nutty? too crumbly?and without eggs and so little fat would they be too dry?I had to try them to find out.
These oat muffins were really quick and easy to make. They smelled heavenly while baking “which is always a good sign” and when they came out of the oven, they did not disappoint. These oatmeal muffins were not too nutty, crumbly or dry. They were light and fluffy, just the right sweetness and the dates and walnuts beautifully complimented the oatmeal in them . Granted they were a little more crumbly than muffins made with wheat flour and eggs but only slightly so.I personally loved everything about them but the best part is that the kids really enjoyed them too despite the fact that they were “healthy muffins”
I used Anne’s recipe with a few modifications.I added dates, cinnamon, cardamom and walnuts to the recipe. Replaced the molasses with date puree and increased the amount a little.
One year ago:Orange jam
Two years ago:Turkish pilaf with chickpeas
Vegan oatmeal, date, and walnut muffins
Ingredients
- 2 1/2 cups oat flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup coconut milk (or any milk)
- 1 tablespoon ground flax seeds mixed with 3 tablespoons hot water
- 1/4 cup date puree (you can use honey or molasses instead)
- 1 tablespoon olive oil (or coconut oil or melted butter)
- 1 teaspoon cinnamon
- pinch cardamom
- 1/2 cup dates chopped
- 1/2 cup walnuts chopped
Instructions
- Start by mixing the ground flaxseeds with the hot water, set aside for 10 minutes
- Whisk together the dry ingredients.
- Stir in the liquid ingredients. Mix until the mix becomes homogenous
- Evenly divide the dough into 9 portions in a greased muffin tin.
- Bake for 25 minutes at 350F.
Notes:
You can replace the ground flax seeds with ground chia seeds.
If you do not wish to make these vegan. Replace the flaxseed water mixture with 1 egg and use regular milk.
If you don’t have oat flour you can make some by simply grinding oats (I used old fashioned rolled oats and pulsed them in the food processor “the blender would work too” until they were finely ground)
These muffins are completely customizable, if you don’t like dates you can replace them with cranberries, raisins or omit them all together. Use your favorite nuts or make the muffins plain without any additions. Play around with sweeteners, honey, molasses, date pure, maple syrup or brown sugar.Each will have its own flavor profile, experiment and find your favorite.
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