Tips for muffin recipes

Things to note for muffin recipes:

1. I highly recommend a food processor. It will give the best results.
2. I purchase my dates at Costco in bulk. My local Costco offers two varieties. Medjool dates which are larger, softer, and not pitted. You must remove the seed from these. They also offer pitted dates that are firmer and smaller but cost less. When I use the pitted dates, I double the number of dates.
3. In all of my recipes I use almond milk. I believe substituting other types of non-dairy milk would work, but I have not tested.
4. I use double acting baking soda in my recipes.
5. Keep the muffins in the refrigerator. This keeps them fresh for about 5 days.
6. Since I do not have Celiac disease, I use old fashioned oats, and I make flour from that instead of buying oat flour. It is more cost effective. Oats are considered gluten free, but can come in contact with gluten in the processing plant. If you are on a strict gluten free diet, please use certified gluten free oats.
7. I measure my oats prior to making them into flour. If using oat flour, try reducing the amount to ¾ cup. Then, if you feel the batter is too runny, you can add a little more.
8. Muffins are best after they cool.