Strawberry & Date Almond Flour Muffins
Folks, these muffins are a game changer for us! I am so excited to make these with different seasonal fruit throughout the summer months. The muffins are only sweetened with dates and fresh strawberries making them completely refined sugar free (perfect for young babies and toddlers alike!) I prefer eating my muffin with a cup of coffee in the morning while my toddler enjoys hers with a fresh steamed milk and my 10 month-old just gobbles them up as is! If your family has a nut allergy you can make these with a seed flour instead. I think a sunflower seed flour would work well.
One of the things I’ve loved recently is baking with my toddler. She really has gotten good at cracking eggs (yes- sometimes we still need to dig shells out, but it’s SO worth it!) I’ve gotten more regimented about pre-measuing ingredients first so that she can dump everything into the mixing bowl herself. She also LOVES lining the muffin tin with parchment liners. It’s a task she takes seriously. Anyhow, baking with a toddler isn’t always as efficient and it’s defiantly messier, but I think the long term benefits outweigh the mess and chaos. Bonus, it’s more fun to lick the batter bowl with a toddler than by yourself. It’s a giggle fest every time!
Anyhow, I hope you and your family enjoy these muffins as much as we do. Not only are they delicious but they are jam packed with fiber, vitamins, minerals and protein. The perfect sweet treat to enjoy with the people you love the most.
Strawberry & Date Almond Flour Muffins
PREP TIME: 15 MINUTES COOK TIME: 18-20 MINUTES SERVES: 12 MUFFINS
1/2 cup packed Medjool dates (about 5-6, pitted)
1/2 cup boiling water
2 cups almond flour (sprouted if possible)
1/2 teaspoon fine sea salt
1 teaspoon baking soda
1/2 teaspoon cinnamon
3 eggs
1/2 cup melted coconut oil or ghee
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup chopped strawberries
Preparation
Preheat the oven to 350F. Line a standard size muffin tin with 12 parchment liners and set aside.
Place the dates in a bowl and cover them with the boiling water. Let them soak for 10 minutes.
Add the dates, along with 1/4 cup of the soaking water to a food processor and blend until a past forms. Add the rest of the water if needed.
In a large bowl, combine the almond flour, salt, baking soda, and cinnamon,
In a separate bowl whisk together the eggs, melted coconut oil, date paste, vanilla and almond extract. Pour the wet ingredients into the bowl with the dry ingredients and mix well. Fold in the strawberries.
Divide the batter between the muffin tins and bake in the oven until lightly browned and a toothpick comes out clean when inserted in the center of a muffin. About 18-20 minutes.
Notes
*Store muffins in an airtight container at room temperature for 2 days or freeze for up to 3 months
