Ingredients

The following ingredients have 8 Servings
  • 11-12 dates, soaked in purified water (optional 1 tablespoon raw honey )
  • 1/2 cup almond flour
  • 3 Tablespoons coconut flour
  • 1 Tablespoon tapioca or arrowroot starch
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder – double active
  • 1/2 cup non dairy milk
  • 1 teaspoon vanilla extract
  • 3 Tablespoons melted coconut oil, naturally refined
  • 2 large Eggland’s Cage free brown eggs
  • 1/2 cup or handful of chopped nuts or granola

Instruction

  • , soak the dates in purified water for 1 to 2 hours. Discard all of the water except 2 tablespoons (15 ml) after soaking.
  • Blend the dates together to create a sticky paste. Feel free to add 1 tablespoon honey if you’d like it sweeter. Set aside.
  • Preheat the oven to 350°F (177°C). Line a muffin pan with liners or make sure the muffin pan is well greased.
  • Place the almond flour, coconut flour, tapioca starch, salt, and baking powder in a large bowl, and stir the ingredients to combine. In a separate, smaller bowl, mix the oil, non dairy milk and vanilla extract.
  • Add the wet ingredients to the dry flour mixture, stirring to combine. Add the sticky date paste and 2 eggs, and mix until thoroughly combined.
  • Scoop muffin batter into muffin liners (in pan) filling 3/4 full. Repeat until 6-7 muffin liners are filled.
  • Sprinkle with topping of choice; gluten free granola, nuts, etc.
  • Place muffin pan in oven on center rack and bake at 350F for 23-28 minutes or until batter comes out clean on a toothpick.
  • Remove and allow the muffins to cool completely. Store in airtight container in fridge for up to one week or freeze for up to 3 months.