Ever wondered what it would be like to just eat the best part of the muffin–the muffin-top? Well, I have! Muffin-tops are one of my favorite things, so I thought I would share my own version of this delicious, nutritious, and oh so very delicious treat!
1.5 cups organic rolled oats
2 Tbsps Organic Raisins
2 Tbsps Organic Dried Cranberries (can substitute whatever kind of dried/dehydrated fruit you like)
1/2 cup Coconut Flour (can substitute almond meal/brown rice flour)
1/2 cup raw Quinoa
1/3 cup Whole Flax Seeds — Freshly Ground
1/2 tsp Baking powder
1/2 tsp Baking soda
Pinch of Salt
Pitted Dates, softened (you can soak it in some warm water)
1 egg (Optionally replace with 1 flax egg to keep it Vegan)
2 Tbsp Raw Virgin Coconut Oil
1.5-2 cups of water
In a high speed blender like a Vitamix, or a food processor, add all Dry Ingredients except the fruit, pulse till Oats are mostly pulverized to Oat Flour (I left mine kind of chunky for texture). Add in the Wet Ingredients, pulse till a dry “dough” forms. Empty into a mixing bowl, then add in enough water to achieve a thick pancake batter consistency. Leave to rest for 15 minutes. During this time, the batter will thicken due to the flax seeds. Mix in the dried fruit, then scoop out 1 standard ice-cream scoop at a time onto an oiled baking sheet. Bake for 30 minutes at 350 degrees Fahrenheit. Makes about 20-24 “Muffin Tops”
The muffin monster attacked….