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!
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.
Enjoy these muffins with family and friends, perfect for a transition into spring.
They are power packed with healthy fats, fiber, and protein!
All you need to go is leave a comment below & I will pick a winner, randomly, on Friday May 18th!