Raspberry Mini-Oat Muffins

Featured on Tuesdays With Thomas on 6/1/21

Ingredients:

• 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

Directions:

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!