Healthy and delicious muffins that are whole without flour and refined sugar. Dates, nutmeats and cocoa and bourbon vanilla make these super sweet and delicious muffins. Ideal for those looking for naturally sweetened snacks. Gluten-free, grain-free, oil-free and vegan.
Prep Time 25 minutesminutes
Cook Time 15 minutesminutes
Total Time 40 minutesminutes
Servings 11Muffins
Calories 160kcal
Ingredients
170gMedjool datespitted, if too dry, soak overnight in cold water or 1 hour in hot water
Preheat oven to 175 degrees C (195 degrees F) and line muffin tin with paper cups. It also works without paper cups, but be sure to grease the muffin tin.
Place Medjool dates, water and nut puree in a food processor (preferably with an S-shaped knife) and blend to a fine paste.
170 g Medjool dates, 60 ml Water, 120 g Nut puree
Add cocoa powder, flaxseed meal, baking powder, salt and bourbon vanilla and mix to a fine dough.
38 g Cocoa powder, 1 tbspn Flaxseed meal, 2 tbspn Baking powder, A strong pinch of salt, ½ tbspn Bourbon vanilla ground
Using 2 tablespoons, divide batter evenly between 11-12 muffin cups and top with chocolate drops and walnut pieces.
30 g dark, 30 g Walnuts
Place in the oven and bake for 15 minutes, until the muffins have run out and look dry on the surface.
Remove from oven and let cool completely. enjoy!
Place remaining muffins in a resealable box and store in the refrigerator for up to 5 days.