Healthy oatmeal raisin muffins!

I'm trying to reduce the amount of processed foods we eat. This is not convenient and takes much prior planning. Here is a recipe we all love to eat and I am happy to feed my family! BONUS: they are gluten free, processed sugar free, and chocked full of fiber! AND the kids love to help make them! To quote my oldest, "These are GOOD mama! Can we have another?"

OATMEAL RAISIN MUFFINS
1 banana (the riper the better!) *
1 cup date paste (recipe below)
1/2 cup unsweetened vanilla almond milk
1 egg
1 1/2 Tbsp baking powder
1 1/2 cups old fashioned rolled oats
1 tsp vanilla extract
1/2 - 3/4 cup raisins (or chocolate chips! Yum!)
Non-stick cooking spray

DATE PASTE:
10 to 12 pitted dates, packed + enough boiling water to make 1 cup. Let soak 30 minutes or more. Blend in your food processor or high speed blender until smooth. You can double the recipe and store extra in your fridge for up to 1 week. Use in smoothies or baked goods.

MUFFINS:
- Preheat oven to 375.
- Spray 12 cup muffin pan with non-stick cooking spray.
- Add all ingredients except oats & raisins to your blender or food processor & process until smooth & combined.
- Mix oats, raisins & wet ingredients in a large bowl.
- Divide batter into prepared muffin pan (I like to use my cookie/ice cream scoop).
- Bake for 20 - 25 minutes.

Let muffins cool completely in the pan. They will be a bit crumbly. You may need to run a knife around the edges to loosen and remove. Refrigerate or freeze any left overs. Good for 1 week in the fridge, 2 months in the freezer. Reheat for 10-20 seconds in the microwave to remove the chill.

*You can sub 3/4 cup apple sauce for the banana. The muffins will be less sweet.