¼ – ½ cup vanilla almond milk (or another plant based milk)
6 tsp all fruit (no added sugar) jelly
Preheat oven to 325. Blend dates and water in a food processor on high until a smooth paste is formed. In a large mixing bowl, stir together oat flour, baking powder, vanilla bean powder, and peanut powder. Mix in almond milk and date paste. Stir until evenly combined.
Spoon muffin batter into 6 muffin tins, filling each 3/4 of the way full.
Place 1 tsp of jelly in each mufifn tin and top with remaining muffin batter so that the jelly is not visible.
Place muffin tray in the oven and bake at 350 for 25 minutes.
Remove tray from oven and let cool full before serving.