Date mini muffins
These melt-in-your-mouth mini muffins are sweetened with date syrup.
I love a perfectly baked muffin. Unfortunately, it loves me back – and it makes its presence known, right around my waistline. So I decided to experiment, and here is the result: A date-sweetened, high fiber, low-oil mini muffin. These two-bite muffins are the perfect size for a breakfast treat with your morning tea (or coffee), or as a mid-afternoon snack. Which is not to say you can only have one. With these wholesome ingredients, you can go ahead and indulge in a few of these perfectly moist and delicious treats with no guilt.
Once you taste the rich sweetness of dates and the depth of flavor they add to your recipes – as well as the numerous health benefits – you may want to try making your own date paste, or even processing your own date sugar.
- 1 cup coconut flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 8 eggs, beaten
- 3/4 cup date syrup
- 1 cup Medjool dates, pitted and chopped*
- 1/3 cup oil
- 1/3 cup applesauce
- 1/2 cup chocolate chips or chunks (optional)
Preheat oven to 350° F. Line mini muffin pan with paper liners.
Mix all ingredients together gently until just incorporated.
Use a small cookie scoop or soup spoon to fill liners halfway.
Bake 15 minutes, or until tops spring back when lightly pressed.
Transfer to cooling rack, and when completely cool store in a sealed container for several days.
(*Tip: If you spray your chopping knife with non-stick spray, it makes chopping sticky dates easier.)