Experimenting: Green Oatmeal Muffins
I love baked things, but I don't want to eat refined sugar or flour. So I spend lots of time experimenting with ways to make baked things that are wholesome and both feel and taste good in your mouth. Generally speaking, baked goods like these have one, rather stodgy texture that's not as satisfying as I'd like it to be.
I've tried to liven things up with oats and dates in the muffin, and a topping of pumpkin seeds and just a sprinkle of cane sugar. I know, I know...it's still refined sugar. Leave it out if you wish, but it's just a little bit, and the crunch it provides on the crust really helps out.
They're crazy green, and I think they're beautiful. They'll be what I grab in the morning on my way out the door...a perfect thing to have in your pocket for when you need a little something.
Heres' the baked inside. The fires are coming from the date, and you can see a little nugget of date on the bottom. They're very flavourful and my texture tricks both work to make it an enjoyable mouthful. With a cup of tea it's perfect. Have fun and play around with flour and superfood powder...just make sure things still taste good!
Joshna’s Green Oatmeal Buttermilk Muffins
Ok, these muffins are really green, but the dates inside and the sweet pumpkin seed topping provide enough texture to make things interesting. They’re nutrient packed, and they definitely taste good for you, but in a way that’s wholesome and delicious. My first run substituted barley flour, but you can use pretty much anything you like. Just remember the more whole grain flours are absorbent, so you’ll want to boost your liquid a little bit to avoid things drying out.
½ cup butter, room temperature
½ cup coconut sugar
1 cup quick-cook oats
1 cup buttermilk
1 cup flour (all purpose, barley, teff, quinoa…)
1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
1 tbsp cinnamon
1 tbsp green superfood powder
1 cup dates, chopped
¼ cup pumpkin seeds
2 tbsp cane sugar
1. Grease or line a muffin tin with paper liners and set aside. Preheat oven to 350F. In a stand mixer fitted with the paddle attachment, cream together butter and sugar. Add egg and beat to combine. Add oatmeal and pulse just to combine.
2. Whisk together flour, salt, baking powder, baking soda, cinnamon and superfood. Add buttermilk to mixer and combine. Then add dry ingredients and pulse to just incorporate. Add dates and mix until mixture comes together with no more flour streaks
3. Scoop or spoon out batter evenly into prepared muffin tin. Sprinkle the tops of each muffin with pumpkin seeds and the cane sugar. Bake for 20-25 minutes, or until a tester inserted into the center of a muffin in the center of the pan comes out clean. Remove from heat and allow to cool.