I always had issues with muffins and cakes when I used whole wheat flour. Every time I used date paste, they came out gooey and sometimes even bouncy, so that I was just about to give up even trying to make muffins. But then Cathy Fisher’s recipe for muffins based on millet and oats came along… and what can I say? The oat/millet-flour is really, really great as it behaves better than whole wheat flour. And it’s gluten free, which is even greater.
These muffins are just… perfect. Sweet, but not too sweet, they have a slight taste of vanilla, an awesome scent and the moment you bite onto a warm, baked cherry is unbelievable. Go ahead and try them, if you start now they’ll be in your mouth in less than an hour!
1 cup rolled oats
1 cup millet
1/2 cup cocoa powder
1 cup applesauce
1 cup plant milk
1/2 pound dates (8oz)
1 tbsp baking powder
zest of one orange
1/4 cup orange juice
1 tsp cinnamon
1/2 tsp ground vanilla
1 cup frozen and defrosted cherries
1. Grind oats, millet, cocoa powder, baking powder, cinnamon and vanilla in a blender. I do this in my Vitamix, which makes a very, very fine flour.
2. Blend plant milk, applesauce and dates to a fine paste.
3. Whisk flour and plant milk-mix together until just combined.
4. Fold in lemon zest and cherries using a large rubber spatula.
5. Transfer the dough to silicon muffin tins (about 3/4 cup batter in each). You can also use other silicon forms like this one here.
6. Bake for 30 minutes at 350°F.