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Date Oat Muffin Tops

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I always say that if it wasn’t for my love of muffins, I might not have opened Crumbs. I went to university in London, and when I got back, there was no place in Kuwait that baked real wholesome muffins. So I started making them myself…and the rest is history!
So we’ve established that I love muffins…but you know what I love even more? Muffin Tops. Who doesn’t? But I must admit people who only eat the tops and leave the rest annoy me. So I definitely don’t do that.
Now this recipe is for muffin top lovers….and what makes it even better is that the ingredients are simple and it all comes together in 30mins. I love having them for breakfast (after something savory, just one wouldn’t be enough honestly) or an afternoon snack with some coffee or tea. They are heavenly drizzled with tahini and date syrup YUM! But also delicious with some apricot jam.
This recipe is vegan with no butter or eggs or dairy. However If you have no issues with consuming dairy, use 2/3 cup buttermilk instead of the almond milk and vinegar. Adding vinegar to almond milk helps it curdle and can be used in any recipe calling for buttermilk. The measure is 1 tablespoon of apple cider vinegar for each 1 cup of almond milk, or 1 tsp of apple cider vinegar for 1/3 cup of almond milk.
Would love your feedback and thoughts if you try this recipe. Let me know in the comments section below.
 

Date Oat Muffin Tops

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Cook Time: 0min
|prep Time: 0min
| total Time: 0min
| servings: 0

Ingredients: 
  • 2 cups rolled oats
  • 1 tsp cardamom powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup dates, chopped small
  • 2 tbsp date sugar (or coconut sugar)
  • 2/3 cup unsweetened almond milk
  • 2 tsp apple cider vinegar

 Instructions: 
  1. Pre-heat the oven to 400F or 200C. Line a baking tray with parchment paper or a silicone mat.
  2. Add the vinegar to the almond milk, and set aside to curdle. 
  3. Place the oats into your food processor and grind into a rough flour. 
  4. Add the cardamom, baking soda and salt and pulse a couple of times to mix.
  5. Add about 3/4 of the dates (reserve the rest for topping the muffin tops) in stages and pulse a few times. You want the dates to get coated with the oat mixture and not stick together. 
  6. Pour the milk, and then pulse just until you have a dough. 
  7. Scoop out about a 1/4 cup of dough, maybe a little less, to make 8 muffin tops. Flatten slightly before adding the remaining chopped dates. 
  8. Bake for 15mins. Let cool, then drizzle or serve with tahini and date syrup, or jam. 

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