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Raspberry Mini-Oat Muffins

Featured on Tuesdays With Thomas on 6/1/21


  • 8 pitted dates soaked in ½ cup plant based milk (set aside)
  • 1 cup almond flour
  • 1 banana (very ripe)
  • 1 tablespoon Vanilla
  • 1 tablespoon Raspberry Balsamic
  • 2 teaspoons baking powder
  • 1 cup fresh or frozen raspberries
  • 1 tablespoon chia seeds
  • 2 cups whole rolled oats


  1. Preheat oven to 350 degrees.
  2. In a food processor mix: almond flour, banana, vanilla, balsamic, baking powder, dates with plant based milk and raspberries.
  3. In a separate large bowl mix: chia seeds and whole rolled oats.
  4. Stir the food processed ingredients into bowl with rolled oats and chia seeds. Mix well.
  5. Drop into mini cupcake bite-sized pans or silicone bite-sized pans.
  6. Bake in a preheated 350 degree oven for 20 minutes, check for doneness with a toothpick coming out clean.
  7. Let them sit a few minutes until cool. Enjoy!
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