Packed with the wholesome goodness of almond butter and sweetened naturally with dates, these muffins are a symphony of chocolate-almond bliss. Whether you’re looking for a nutritious breakfast option or a satisfying snack, these muffins are sure to please both your taste buds and your conscience.
Serves 5-6
Ingredients (organic/biodynamic)
- 3/4 c. Medjool dates, pitted and chopped
- 1 c. natural almond butter (preferably Marcona, unsweetened)
- 1 duck egg or 6-8 quail eggs
- 1 tsp. vanilla extract
- 1/3 c. unsweetened cocoa powder
- 1/2 tsp. baking soda
- A pinch of Celtic Sea Salt®
- Chopped nuts or shredded coconut for topping (optional)
Instructions:
- Preheat oven to 350°F (175°C).
- Line a muffin tin with paper liners.
- If the dates are not soft, soak them in warm water for 10-15 minutes to soften. Drain the water before using.
- In a food processor, blend the chopped dates until they form a sticky paste.
- In a separate bowl, combine date paste, almond butter, egg(s), and vanilla and mix until well combined.
- Add cocoa powder, baking soda, and a pinch of Celtic Sea Salt® to the wet ingredients and mix until the batter is smooth.
- Spoon batter into the prepared muffin cups, filling each about 2/3 full.
- If desired, sprinkle chopped nuts or shredded coconut on top of each muffin.
- Bake in the preheated oven for 15-18 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the muffin tin for 5 minutes, then transfer them to a wire rack to cool completely.
- Enjoy!
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