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Parve
Easy
20 Servings
Allergens 
30 Minutes
Diets
Whenever I get excited about a new recipe, I test it with several discerning people before it makes it into the magazine. This one was rated 10 by each taster. I savor these muffins, I relish their velvety texture, along with the little crunch from the pecans, and the creaminess of the dates… they freeze beautifully, too, and taste delightful straight from the freezer. I purposely make them mini because they are rich and filling.
1/4 cup natural peanut butter or Gefen Almond Butter
1/4 cup Heaven & Earth Date Syrup
1/4 cup chopped pecans
8 small dates, finely chopped (I use Medjool)
1 cup Shibolim Whole Spelt Blend Flour or whole wheat pastry flour
2 ripe bananas, mashed
1 egg, optional
pinch of salt
1/4 cup orange juice
1 teaspoon baking soda
Preheat oven to 350 degrees Fahrenheit.
Place all ingredients in the order listed in a medium-sized bowl. Mix just until combined. Mixture will be lumpy. If mixture is dry, add a little more juice or water.
Pour into greased mini muffin tins and bake for 20 minutes or until done. Let cool before removing from pan.
Props and Styling by Renee Muller Photography by Hudi Greenberger
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Came out delicious and moist!! would definitely make again
LOVE HEALTHY STUFF Hi. Can the date syrup be subbed for maple syrup? if yes, same amount?
Go for it. Taste might change, but who doesn’t love maple flavored muffins.