Cinnamon Date Muffins[Giveaway]

by Meg on May 15, 2012

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Muffins are a wonderful transportable treat to bring to any brunch. They are also a great way to get some healthy whole grains into your day. I was challenged to develop a whole grain brunch recipe using a Bob’s Red mill flour and Attune foods cereal. I decided on crispy brown rice cereal and  almond flour  to conjure up a healthy muffin filled with healthy fats, protein and carbohydrates. I hope you enjoy it!

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Cinnamon Date Muffins

  • 1 3/4 cups almond flour
  • 3/4 cup brown rice cereal
  • 1/2 cup unsweetened coconut flakes
  • 1 1/2 tsp. baking soda
  • 1/2 tsp. sea salt
  • 1 tbsp. cinnamon
  • 2 tsp. pure maple syrup
  • 1 cup pitted dates
  • 2 medium ripe bananas
  • 3 medium eggs
  • 1 tsp. apple cider vinegar
  • 1/4 cup canola oil
  • 1/2 cup soy milk

Preheat oven to 350.

 In a food processor, blend brown rice cereal and coconut until fine. Place blended coconut/cereal mixture in a large bowl. Add almond flour, baking soda, cinnamon, and salt. Stir to combine.

In a food processor place dates, bananas, soy milk, canola oil, maple syrup, eggs, and apple cider vinegar. Pulse until dates are full combined into the liquid.

Mix the wet mixture into the bowl of dry ingredients until thoroughly combined. Using a ice cream scoop place portioned scoops into a paper lined muffin tin [note: recipe makes 12 muffins].

Bake for 22-26 minutes, depending on your oven. Let muffins cool on wire rack.

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Enjoy these muffins with family and friends, perfect for a transition into spring.

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They are power packed with healthy fats, fiber, and protein!

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 Bob’s Red mill  & Attune foods have graciously offered to send one reader a box of almond flour & crispy rice cereal to make this recipe.

 All you need to go is leave a comment below & I will pick a winner, randomly, on Friday May 18th!

Good luck!

 

{ 6 comments }

Joan Kattenhorn May 15, 2012 at 12:05 pm

Hi – these look wonderful – I’m allergic to almonds – what flour would you suggest to substitute?

Thank you,
Joan

Meg May 15, 2012 at 1:10 pm

I would try using another nut, if you are not allergic or gluten free buckwheat flour.

Kelly O'Brien May 15, 2012 at 4:23 pm

I just started using a couple different almond products because of all the good fats in almonds! I have not yet experimented with almond flour yet, but this recipe has definitely inspired me!

ann May 15, 2012 at 9:13 pm

These look great!! And I would love to try almond flour in recipes.

Hope you are feeling better.

Thanks.

Ann

Elise May 16, 2012 at 11:00 am

They look delicious as usual Meg!

Marcia Nelson May 16, 2012 at 2:51 pm

Meg,

I tried these muffins and they are teen-tested and approved! I love the almond flour and the muffins are moist and tasty. I will be making these muffins and having them on the counter for my teens to grab for breakfast on their way out the door. Why wake up early enough for breakfast is what they say! Thanks!

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