Goldenberry muffins

Goldenberry Muffins

These goldenberry muffins are slightly tart like cranberry, but sweet from dates and optional applesauce to sweeten! They are always gone in a flash when I make them! Goldenberries, aka peruvian gooseberry, are absolutely jam packed with antioxidants and great for your immune system!

Print

With ImageWithout Image

Goldenberry Muffins

Yield: 12

Author: Stacey Heiny

These goldenberry muffins are slightly tart like cranberry, but sweet from dates and optional applesauce to sweeten! They are always gone in a flash when I make them! Goldenberries, aka peruvian gooseberry, are absolutely jam packed with antioxidants and great for your immune system!

Ingredients

• 2/3 cup rehydrated golden berries (soaked in water overnight or in hot water for at least a few hours)
• 2 cups rolled oats (gluten free works great as well)
• 2-3 cups liquid (I have made these muffins with both quantities of liquid and both turn out delicious: it's more about your preference of how dense you like your muffins! The more liquid, the more fluffy) Liquid options: applesauce, plant based milk, water, or soaking water leftover from the goldenberry rehydrating process
• 8 medjool dates
• 1/2 to 1 tsp Cinnamon
• 1/2 tsp Vanilla Bean Powder (yes you can sub vanilla extract if needed)

Instructions

1. Add all ingredients to a blender and blend until combined (batter can still be a little chunky if you prefer it that way)
2. Pour equal amounts of the muffin batter into unbleached muffin liners (if you used 3 cups of liquid, each cup will be pretty full!)
3. Bake at 350 F for 25 minutes or until a toothpick comes out clean.
4. Let cool completely to set or if you want to eat them warm, you can use a spoon.
5. Enjoy!!

Did you make this recipe?

Tag @theherbanfarmacy on instagram and hashtag it #thatplantlife