Healthy Whole Wheat Muffins with Dates and Almonds

Sina Mizrahi Recipe By
  • Cook & Prep: 35 m
  • Serving: 12
  • Contains:

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

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For the Muffins

  1. If the coconut oil is solid, heat it in a small saucepan until just melted but still cool. Preheat oven to 350° F.

  2. In a bowl, whisk the flour, baking powder, and salt.

  3. In a second bowl, mix the coconut oil, eggs, maple syrup, and vanilla.

  4. Combine dry ingredients with wet.

  5. Fold the dates and half of the chopped almonds into the batter.

  6. Line a muffin pan with paper liners, and using an ice cream scoop, fill them three-quarters full.

  7. Sprinkle tops of muffins with rest of the almonds.

  8. Bake for 20 to 25 minutes, until a toothpick inserted in the middle comes out clean.

  9. Store in an airtight container for up to 3 to 4 days.

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