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.
Healthy Whole Wheat Muffins with Dates and Almonds
Recipe By Sina Mizrahi
- Cook & Prep: 35 m
- Serving: 12
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Contains:
Ingredients (9)
Main ingredients
Start Cooking
For the Muffins
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If the coconut oil is solid, heat it in a small saucepan until just melted but still cool. Preheat oven to 350° F.
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In a bowl, whisk the flour, baking powder, and salt.
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In a second bowl, mix the coconut oil, eggs, maple syrup, and vanilla.
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Combine dry ingredients with wet.
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Fold the dates and half of the chopped almonds into the batter.
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Line a muffin pan with paper liners, and using an ice cream scoop, fill them three-quarters full.
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Sprinkle tops of muffins with rest of the almonds.
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Bake for 20 to 25 minutes, until a toothpick inserted in the middle comes out clean.
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Store in an airtight container for up to 3 to 4 days.
