Good morning! Welcome to another instalment of Muffin Monday! Today, we have a date with oat!
It’s Monday (in case you missed it earlier). Probably snowing AGAIN, depending on when this post goes live. I know, I know – it’s winter and snow and cold and grey days are all part of the deal. Crappy deal, if you ask me – and I’ll pretend you did. Quit your complaining you say? But what’s Monday without the obligatory whine and moan?
It’s these – an experiment gone good! You may remember seeing them three weeks ago, if you are a part of my Instagram family. Oat Date Muffins made with coconut oil and Greek yogurt. Like a steaming bowl of oatmeal topped with fruit, these warm, moist, bites of sunshine will brighten up your mouth and your Monday.
Oh, and there is cinnamon too! According to studies, smelling cinnamon can boost cognitive processing. So go ahead and boost your brain function a touch more by dusting the tops of the muffins with cinnamon while the muffins are still warm. We could all use a little extra boost on Mondays.
No time to bake this morning? I made this recipe card using PicMonkey. Feel free to print and save for another time when you need to banish the Monday moans and groans. Or come back and visit, recipes get lonely too.
Oat Date Muffins
Your traditional bowl of oatmeal, baked and enjoyed on-the-go!
Cook Time 25 minutes
Total Time 25 minutes
- 99 grams unbleached 1 cup, all-purpose flour
- 2.5 grams table salt 1/2 teaspoon
- 4 grams baking powder 1 teaspoon
- 2 grams baking soda 1/2 teaspoon
- 2.5 grams ground cinnamon 1 teaspoon
- 80 grams rolled oats 1 cup
- 100 grams brown sugar 1/2 cup, packed
- 75 grams dates 1/2 cup, I used Medjool dates, chopped
- 108 grams coconut oil 1/2 cup
- 90 grams Greek yogurt 3/4 cups, plain
- 2.5 grams vanilla extract 1/2 teaspoon
- 1 large egg beaten
- 20 grams oats 1/4 cup, to garnish
Preheat the oven to 350°F.
Line the wells of a muffin pan with paper baking cups.
In a large bowl, sift together the flour, salt, baking powder, baking soda and cinnamon. Stir in the oats, brown sugar and dates. Set aside.
In a separate bowl, mix together the yogurt, vanilla extract, egg and coconut oil. Pour into the flour mixture and stir together until just combined. The batter should appear a little lumpy.
Use an ice-cream scoop to fill muffin cups and sprinkle with oats. Bake on the middle rack of the oven for 25-30 minutes, or until a cake tester or toothpick inserted in the center of a muffin, comes out clean.
Cool in the pan on a wire rack for for about five minutes.