1 cup pitted medjool dates (8-10) + 1 cup warm water (soaked together for at least 1 hour or overnight)
1 cup gluten-free quick oats
2 tbsp. coconut flour
1/4 cup cocoa powder
1 tbsp. baking powder
1/4 cup unsweetened cashew milk
1/4–1/2 cup no sugar added dark chocolate chips
Optional: 1/4 cup chopped walnuts or pecans, 1/4 cup crushed up freeze dried strawberries
Preheat oven to 350F.
In a blender, blend quick oats into flour. In a mixing bowl, stir together oat flour, baking powder, cocoa powder, whey protein, and coconut flour. Rinse out blender and blend date/water mixture. In a separate bowl, whisk together date puree and cashew milk.
Pour wet ingredients into dry ingredients and stir until evenly combined. Fold in chocolate chips and mix until evenly distributed.
Prepare a muffin pan with aluminum muffins tins (don’t use paper ones or the the muffins will stick!!). Divide batter evenly among 8 muffin tins.
Bake for 20 minutes. Let muffins cool on a wire rack before eating! Store in the fridge for up to 5 days or in the freezer for ~ 2 months.