Ingredients
Dry Ingredients
- 1 cup almonds
- ¼ cup low fat Greek yogurt
- 2 cups rolled oats
- 3/4 cup dates
- 1 tsp baking powder
- 1 tsp powdered cinnamon
- 3/4 cup raisins
Wet Ingredients
- 2/3 cup ghee
- 1 1/4 cup skim milk
- 2 eggs
Instructions
- Preheat oven to 350F.
- Grease a muffin pan.
- Process the rolled oats and dates. Take the oats and the dates and blend them until they turn into a flour. Put the oat with date flour into a bowl and mix in the nuts, yogurt, baking powder, and powdered cinnamon.
Wet Ingredients.
- Melt the ghee in the microwave for 50 seconds. Add in the 2 eggs and milk, stir until smooth.
- Put both the dry and wet ingredients into one bowl and fold it together, 12 to 15 times. Don’t mix it too long.
- Fold in the raisins.
- Pour the Batter into the pan.
- Transfer to the oven and bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean.
- Cool Down and they are ready!
