Servings: 12

2 cups rolled oats 2 cups rolled oats
¼ cup ground flaxseed ¼ cup ground flaxseed
2 teaspoons baking powder 2 teaspoons baking powder
½ teaspoon baking soda ½ teaspoon baking soda
½ teaspoon salt (optional) ½ teaspoon salt (optional)
2 teaspoons cinnamon 2 teaspoons cinnamon
½ teaspoon ginger ½ teaspoon ginger
¼ teaspoon ground clove ¼ teaspoon ground clove
¼ teaspoon ground nutmeg ¼ teaspoon ground nutmeg
1½ cups nondairy milk 1½ cups nondairy milk
⅓ cup tahini or almond butter ⅓ cup tahini or almond butter
1 large carrot, coarsely chopped (about 1 cup) 1 large carrot, coarsely chopped (about 1 cup)
½ cup unsweetened applesauce ½ cup unsweetened applesauce
¾ cup dates (soften with boiling water or steam if very hard) ¾ cup dates (soften with boiling water or steam if very hard)
1 tablespoon lemon juice or apple cider vinegar 1 tablespoon lemon juice or apple cider vinegar
1 teaspoon vanilla extract 1 teaspoon vanilla extract
¾ cup raisins ¾ cup raisins
1 cup coarsely chopped walnuts 1 cup coarsely chopped walnuts

Preheat oven to 350°F. Spray or line a 12-cup muffin tin and set aside.
In a blender, pulse together oats, flaxseed, baking powder, baking soda, salt, cinnamon, ginger, clove, and nutmeg. Remove mixture to a large bowl.
Place milk, tahini, carrot, applesauce, dates, lemon juice, and vanilla in the blender and process on low speed, gradually increasing speed until smooth.
Add wet ingredients into dry ingredients and stir just until mixed. Fold in raisins and walnuts. Divide batter evenly (about ½ cup) into muffin cups and bake for 25 to 30 minutes, or until an inserted toothpick comes out clean. Remove muffins from pan, place on cooling rack, and serve immediately.

Using a blender makes these fast and easy! They are best right out of the oven, or freeze any you aren’t using within two days.  Using a blender makes these fast and easy! They are best right out of the oven, or freeze any you aren’t using within two days.