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Parve
Easy
12 Servings
Allergens 
2 Hours, 40 Minutes
Diets
I start work at 7 and sometimes I really don’t want to have to think about breakfast. I just want to be able to grab something that will go well with my coffee but I also don’t want something so laden with calories that I feel like I exercised in vain. These muffins are delicious and they also just so happen to be gluten free.
2 cups gluten-free rolled oats
3 cups Gefen Unsweetened Almond Milk, divided
1 cup gluten-free oat flour
2 and 1/2 teaspoons Haddar Baking Powder
1/2 cup peanut butter powder (PB2 – You can find it at Whole Foods or Amazon)
1/2 cup coconut oil
3/4 teaspoon salt
2 eggs
6 medjool dates
1 cup chopped pecans
1 cup Glicks Chocolate Chips
Combine oats and two cups of almond milk. Set aside until liquid is absorbed (about two hours.)
Add peanut butter powder and oat flour. Mix to combine.
In a blender add one cup almond milk, coconut oil, baking powder, salt, eggs and dates. Blend until smooth.
Add this mixture to the bowl of oats. Mix until combined. Add pecans and chocolate chips and mix well.
Spray a 12-cup muffin tin with oil spray. Spoon the batter into the muffin pan almost to the top (these don’t rise that much). Bake in a preheated 350-degree-Fahrenheit oven for 20–25 minutes until a toothpick inserted comes out with few crumbs. Let cool on a cooling rack.
To see more of Batsheva’s recipes go to www.kitchencoup.com or on Instagram @kitchencoup.
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