Healthy Whole Wheat Muffins with Dates and Almonds

Recipe By Sina Mizrahi

Cook & Prep: 35 m
Serving: 12
Contains:

Preference: Parve
Difficulty: Easy
Diet: Sugar Free
Source: Relish by Binah Magazine

It usually happens around 3:00 p.m. You’re convinced that unless you drink another cup of coffee, you’ll fall asleep in the carpool lane. Don’t fall into that trap! Pack yourself a healthy snack filled with whole grains, protein, vitamins, and minerals that will feed your cells the right nutrients for a real, long-lasting energy boost. These muffins are moist, delicately sweet, and have a nice texture due to the crunch from the almonds. They will be a delightful treat as a mid-morning snack or the perfect companion to your afternoon tea. The whole grains give you the perfect carb intake for a quick energy boost.

Ingredients (9)

Main ingredients

1 cup (190 g) white whole wheat flour
1 and 1/2 teaspoons Haddar Baking Powder

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Haddar Baking Powder
1/4 teaspoon salt
3/4 cup (140 g) coconut oil, melted
2 eggs
1/2 cup dark amber maple syrup
1 teaspoon Gefen Vanilla Extract

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Gefen Pure Vanilla Extract
1/2 cup chopped pitted dates
1/2 cup chopped unsalted roasted almonds

Start Cooking

For the Muffins

If the coconut oil is solid, heat it in a small saucepan until just melted but still cool. Preheat oven to 350° F.
In a bowl, whisk the flour, baking powder, and salt.
In a second bowl, mix the coconut oil, eggs, maple syrup, and vanilla.
Combine dry ingredients with wet.
Fold the dates and half of the chopped almonds into the batter.
Line a muffin pan with paper liners, and using an ice cream scoop, fill them three-quarters full.
Sprinkle tops of muffins with rest of the almonds.
Bake for 20 to 25 minutes, until a toothpick inserted in the middle comes out clean.
Store in an airtight container for up to 3 to 4 days.