Yeah…you read that title right. This recipe is sweetened with dates! You can ditch the cane sugar for this recipe.
Fluffy, moist, and studded with sweet, tart rhubarb chunks. Topped with an oat streusal to add the perfect crunch!
By blending some medjool dates and maple syrup in a blender, a soft caramely paste is created to beautifully sweeten these muffins. Coconut sugar is in the streusel, so feel free to sub maple syrup instead! Optional to sprinkle cane sugar on top.
This recipe is…
- Oh so delicious!
Fluffy, moist, and studded with sweet, tart rhubarb chunks. Topped with an oat streusal to add a nice crunch.
- 1 cup medjool dates, pitted and soaked
- 3 tbsp maple syrup
- ⅓ cup melted coconut oil
- 1 tsp vanilla extract
- 1 cup non-dairy milk
- 1 ¼ cup whole wheat flour
- ¾ cup unbleached, all purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp ground cinnamon
- ¾ tsp each: ground ginger & cardamom
- 1 ½ cup rhubarb, diced
- ¾ cup rolled oats
- 2 tbsp coconut sugar
- ¼ tsp ground cinnamon
- ¼ cup melted coconut oil
Preheat oven to 350 degrees. Line a muffin tin with muffin liners.
In a blender, blend dates and maple syrup until it forms a smooth paste. Transfer to a small bowl. Mix in coconut oil, vanilla, and milk until combined.
In a larger bowl, combine flours, baking powder and soda, salt, and spices. Pour in wet mixture and combine with a wooden spoon. Fold in diced rhubarb. Batter may seem thick, but don't worry. In a small bowl, combine all struesel ingredients.
Scoop in ¼ cup butter into each muffin liner. Sprinkle over 1 tbsp of struesel mixture. (Optional): sprinkle over a bit of cane sugar. Bake for 20 min. until toothpick inserted comes out clean and muffin is golden brown.