Makes 12 average size muffins
o 1/2 cup orange juice
o 2 tablespoon ground flax seed
o 6 tablespoons water
o 1 cup old fashioned gluten-free oats or oat flour
o 1 cup sorghum flour
o 1 teaspoon ground cinnamon
o 1/2 teaspoon nutmeg
o 1/4 teaspoon cardamom
o 2 teaspoons baking soda
o 2 teaspoons baking powder
o Zest from 1 orange (make sure to wash the orange)
o 6 seedless Medjool dates or 12 smaller dates
o 1 teaspoons vanilla extract
o 1 can of pumpkin (not pumpkin pie filling)
o 1/2 cup unsweetened applesauce
1. Preheat the oven to 375. Spray the muffin tins with cooking spray.
3. Mix the flax seed and water. Let the mixture sit until it thickens.
4. Pull out your food processor and put the chopping blade in.
5. (If using oat flour, skip this step.) Add the oats to the food processor. Process until they have the consistency of flour. Pour into a mixing bowl.
6. In the mixing bowl, add the sorghum flour, cinnamon, nutmeg, cardamom, baking soda, and baking powder. Mix just a couple of seconds until ingredients are incorporated.
7. Add the dates to the food processor. A soft date will squish in your fingers. If the dates you are using are not very soft, process them for a minute before adding the other ingredients. Don't go too long or it will become a large ball. Chop for 1 minute max. Then add a little of the applesauce (maybe half) to the dates and process until small pieces.
8. Add the orange juice, flax seed, vanilla, pumpkin, and applesauce to the food processor. Run the food processor until all the ingredients form a smooth mixture.
9. Mix the wet ingredients into the dry. Stir just to incorporate them.
10. Divide the dough evenly into the muffin tins.
11. Cook 30 minutes until the top is firm.
12. Cool them on a wire rack.
o 6 seedless Medjool dates or 12 smaller dates
o 1 teaspoons vanilla extract
o 1 can of pumpkin (not pumpkin pie filling)
o 1/2 cup unsweetened applesauce
1. Preheat the oven to 375. Spray the muffin tins with cooking spray.
3. Mix the flax seed and water. Let the mixture sit until it thickens.
4. Pull out your food processor and put the chopping blade in.
5. (If using oat flour, skip this step.) Add the oats to the food processor. Process until they have the consistency of flour. Pour into a mixing bowl.
6. In the mixing bowl, add the sorghum flour, cinnamon, nutmeg, cardamom, baking soda, and baking powder. Mix just a couple of seconds until ingredients are incorporated.
7. Add the dates to the food processor. A soft date will squish in your fingers. If the dates you are using are not very soft, process them for a minute before adding the other ingredients. Don't go too long or it will become a large ball. Chop for 1 minute max. Then add a little of the applesauce (maybe half) to the dates and process until small pieces.
8. Add the orange juice, flax seed, vanilla, pumpkin, and applesauce to the food processor. Run the food processor until all the ingredients form a smooth mixture.
9. Mix the wet ingredients into the dry. Stir just to incorporate them.
10. Divide the dough evenly into the muffin tins.
11. Cook 30 minutes until the top is firm.
12. Cool them on a wire rack.
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