Servings: 18 | Prep time: 15 min | Cook Time: 25 min
2 cups of oat flour*
1/3 cup chia seeds
2 tbsp unsweetened cacao powder
3 tsp baking powder
1/2 tsp salt
8 dates, pitted
1/3 cup of water
1 ripe banana
1/2 cup organic whole milk
1/3 cup coconut oil
2 tbsp of maple syrup
1 tbsp vanilla
1/2 cup whole Greek yogurt
1 pint blueberries
*Make yourself by grinding whole oats in a blender or food processor.
Preheat oven to 350°.
Combine flour, chia seeds, cacao powder, baking powder and salt in a large bowl and set aside.
Pour boiling water on top of the dates to soften — or place dates & water in a microwave safe bowl and heat for 30 seconds. Add dates and hot water to a blender and pulse until smooth.
Add banana, eggs, milk, coconut oil, maple syrup, and vanilla and continue to blend until well incorporated.
Mix wet ingredients into dry, little by little.
Fold in the yogurt and blueberries, but don’t over mix.
Pour batter into lined muffin tins to about 2/3rds full, as they will rise to be a full muffin size. Bake for 25 minutes depending on size. Once cooled, store in airtight container in the fridge for up to 5 days.