Breakfast muffins: blueberry banana oat. Gluten-free, dairy-free, sugar-free

I love baking with dates and almonds, but it can get expensive. Today, I was out of dates, so I tried raisins, which worked very well for these breakfast muffins. I used mostly oats to save on the almond flour, and make them more budget-friendly. They came out super moist! They are sweetened with raisins, apple and banana!  My kids just ate four apiece for lunch!

Makes 12 muffins
Ingredients
1 1/2 cups oats
1/2 cup almond flour
1 tsp cinnamon
1 tsp ginger
1/2 tsp baking soda
1/2 tsp salt

1 cup raisins, soaked in hot water at least 15 min
1/2 cup peeled (or not) grated apple
1 ripe banana
3 eggs
2 Tbs coconut oil
1 tsp vanilla
2 cups blueberries

Directions
Pour boiling water over the raisins and let them soak to soften.
Preheat oven to 325 degrees.
Grease a muffin pan very well with coconut oil, or use wrappers.  I oiled the pan well and they slid out no problem.

Process oats in food processor until finely ground. Mix ground oats, almond flour, baking soda, salt, cinnamon and ginger in large mixing bowl and set aside.

Strain the raisins and put them in the food processor with the banana, apple and coconut oil and process on high. Add eggs and vanilla. Process until well-combined.

Add blueberries to dry ingredients and stir to coat them with flour.

Add wet mixture to dry ingredients and gently mix until combined. Spoon mixture into muffin pan.

Bake about 25-35 min, until an inserted knife comes out mostly clean. Let them rest in the pan for 10 min, then remove them to finish cooking on a wire rack.