Ingredients
- 1 ⅓ cups buttermilk
- 1 very ripe banana
- ½ cup neutral oil
- 15 dried dates, pitted
- 2 teaspoons vanilla extract
- 1 large egg
- ¼ cup ground flax seeds
- ¼ cup hemp seeds
- ½ cup rolled oats (any kind except instant is fine)
- 1 ½ cups all-purpose flour (you can also use whole wheat flour)
- 1 ½ teaspoons baking powder (preferably aluminum-free)
- 1 ½ teaspoons baking soda
- ¼ teaspoon table salt
- 1 cup chopped fruit (I used 1 honey crisp apple, but you can use mixed berries, more bananas, or stone fruit. Do not use pineapple or citrus fruit)
Instructions
Preheat the oven to 425 and move the oven shelf to the middle.
Prepare the wet ingredients
Add the buttermilk, banana, oil, dates, vanilla extract, egg, flax seeds, hemp seeds, and oats to the blend cup (You can also use an immersion blender). Blend until smooth. Add the fruit and pulse 1-2 times to break it up (Do not blend-just pulse).
Combine the dry ingredients
In a large mixing bowl, combine the flour, baking powder, baking soda, and salt. Whisk until well combined.
Make the batter
Pour the wet ingredients into the dry and whisk until just combined.
Bake the muffins
Spray a 12-cup muffin tin with baking spray and divide the batter evenly into the cups. Bake the muffins for 16 to 18 minutes, rotating halfway through for even baking. Test the muffins with a toothpick. It should come out with a few crumbs attached but should not be wet.
Cool the muffins for 10 minutes in the pan first and then transfer to a wire rack to cool completely.
Notes
*These muffins keep for 2 days at room temperature. Refrigerate or freeze afterwards as they are very moist. You can eat them cold from the fridge or reheat for a couple minutes in the microwave.
* If you don’t have any buttermilk, you can use sour cream or yogurt thinned with a little milk. You can also add 1 tablespoon of white vinegar to 1 ⅓ cups whole milk (do not use lower fat or plant milk) and let it sit for 10 minutes. The milk will curdle. Stir it up and then continue with the rest of the recipe.
Keywords: breakfast, back to school, grab and go, healthy, baking, muffins