Description
Moist, gluten-free muffins made with almond flour, Medjool dates, and cinnamon. Naturally sweetened and packed with healthy fats and protein, these are perfect for breakfast or snacks. They offer a rich, wholesome flavor without refined sugar or complicated ingredients.
Ingredients
3 eggs
1/8 cup water
1 teaspoon alcohol-free vanilla extract
2 tablespoons melted coconut oil
1 cup almond flour
1/2 teaspoon baking soda
1/2 teaspoon salt
Sprinkle of cinnamon
1/4 cup mini chocolate chips
4 oz Medjool dates, pitted
Instructions
Preheat oven to 350°F (175°C)
In a medium bowl, stir together almond flour, baking soda, cinnamon, and salt
Blend pitted dates and 1/8 cup water until smooth
Add eggs, melted coconut oil, and vanilla extract to the blender with date paste
Mix until fully combined
Fold in mini chocolate chips
Divide batter into greased muffin tin
Bake for 23-25 minutes until golden and a toothpick comes out clean
Cool in the tin before removing
Notes
Use parchment paper or silicone liners if avoiding animal products
Store in an airtight container for up to 3 days
Add chopped nuts or dried fruit for extra texture
- Prep Time: 10
- Cook Time: 25
- Category: Breakfast Recipes
- Method: Baking
- Cuisine: American