Description
These strawberry oat muffins are everything I want in a quick bake — naturally sweetened with dates, no refined sugar in sight, and ready in just 30 minutes. Juicy strawberries, creamy peanut butter, hearty oats, and melty chocolate chips all in one soft, satisfying bite. Consider this your new favorite breakfast treat.
Ingredients
- 1/2 cup packed (100 g) soft pitted dates (e.g. 4 Medjoo dates)
- 1 cup (250 ml) plant-based milk, unsweetened
- 3 tbsp (45 g) peanut butter, unsweetened*
- 1 tsp vanilla extract (optional)
- 1½ cups (150 g) rolled oats
- ⅓ cup (40 g) oat flour**
- 1 tbsp ground flaxseed (or chia seeds)
- ½ – 1 tsp cinnamon
- ½ tsp baking powder
- 1 pinch of salt
- 1 heaping cup (170 g) fresh strawberries, quartered
- 1/4 cup (45 g) vegan chocolate chips, sugar-free*** (or chopped nuts)
Instructions
- Preheat the oven to 175 °C / 350°F (convection/fan).
- Wash the strawberries and cut them into small pieces.
- Blend the dates with the plant-based milk, peanut butter, and vanilla in a blender until smooth and creamy.
- Mix all remaining ingredients except the strawberries in a bowl. Add the date cream and stir to combine.
- Gently fold in the strawberry pieces.
- Lightly grease a muffin pan (e.g. with cooking spray) and distribute the batter evenly. You can also use silicone muffin cups — this recipe makes 6 large or 8–9 smaller muffins.
- Bake for 20–25 minutes until golden brown.
- Let cool in the pan. Then carefully remove the muffins.
- Store airtight in the refrigerator for up to 5 days.
Notes
* You can also use another nut butter of your choice. If using peanut butter, make sure to use one made from roasted peanuts — it makes a huge difference in flavor.
** You don't need to buy oat flour. Simply grind rolled oats in a blender. It's totally fine if the result isn't super fine.
*** Sugar-free chocolate chips sweetened with xylitol work great here. Date-sweetened chocolate is also an option. If sugar-free isn't a requirement for you, any good-quality dark chocolate chunks work well.