Sticky Date Muffins
Makes approximately: 12 muffins.
Total time: 20 minutes.
This Sticky Date Muffin is a delicious and nutritious recipe that makes for the perfect snack or lunchbox filler. They taste amazing warmed, cut in half with butter or ghee or a dollop of coconut yogurt for a dairy free option. These high protein muffins freeze well and are loved by both adults and kids
Ingredients:
- 1 ½ cup almond meal
- ½ cup raw, organic nuts of your choice, crushed (such as almonds, hazelnuts, or walnuts)
- 2 tsp baking soda
- 1 Tbsp ground cinnamon
- 2-3 ripe bananas
- 1 cup pitted dates, chopped and quick-soaked for 30 minutes in hot water (to make them softer and stickier)
- 3 eggs
- ¼ cup coconut oil, melted
- Pinch of salt
Method:
- Preheat the oven on bake to 180 degrees C (350 degrees F).
- Crush the nuts roughly by hand or in a food processor (until your desired consistency) and then remove to set aside.
- In the same processor combine the wet ingredients including the dates, bananas, eggs and oil until you have a smooth liquid batter.
- Next, add in the dry ingredients to the processor including the nuts, almond meal, baking soda, cinnamon and salt and mix altogether until just combined.
- Spoon the mixture from the processor into baking paper lined muffin tins. Optional: add a sprinkle of crushed nuts on top of each muffin hole, to add a layer of golden crunch once baked.
- Bake the muffins for 25 minutes, or until fully cooked through.
Optional: You can add 1 Tbsp cacao powder or dark chocolate chips into the batter to add a chocolatey flavour.