Flourless Dairy-Free Muffins

Are you up to very healthy version of muffins? Here is the recipe for fantastic, moist and delicious muffins. They are based on almond and coconut flour, use no sugar or dairy, with raisins, white chocolate morsels and pumpkin seeds added.

Blog's Category: Dessert, Healthy, Muffins, Perfect Breakfast, Vegetarian

Those are so moist and delicious! Your kids will be asking for them again and again. And the most remarkable about it is the fact these muffins are very healthy with a lot of good stuff hidden inside inside - goodness of nuts, raisins, dates, eggs, pumpkin and spices.

Flourless Dairy-Free Muffins

For about 12 small muffins:

• 1/2  cup of dates
• 2 tbsp blackstrep molasses (or maple syrup)
• 1 cup pumpkin puree (canned)
• 3 eggs
• 1 tsp ground cinnamon
• 1 tsp vanilla
• 1/2 tsp salt 
• 1/3 cup of coconut oil, melted (or olive oil)
• 1.5 cup almond flour
• 1/4 cup coconut flour
• 1/2 tsp baking soda
• 1 tsp baking powder
• 1/2 cup raisins
• 1/2 cup white chocolate morsels
• 2 tbsp pumpkin seeds

- Preheat oven to 350 F

- Make date puree - pour 1 cup of boiling water over dates and let them sit while doing next steps.

- In one bowl mix together molasses, pumpkin puree, eggs, cinnamon, vanilla, salt and coconut oil.

- In a separate bowl mix dry ingredients - almond and coconut flour, baking soda and baking powder.

- Blend soaked dates to get date puree. I use immersion blender for this. Add date puree into the bowl with a wet ingredients. Stir.

- Combine wet, dry ingredients and chocolate morsels and raisin together.

- Line silicon muffin forms on a baking sheet and, using cookie scoop, distribute batter between muffin forms. Top with pumpkin seeds.

- Bake for about 30 minutes in preheated to 350 F oven.

- Enjoy!



Notes:

- Feel free to substitute raisins with any other dry fruit, such as cranberries or chopped dried apricots. Or  white chocolate with dark one. Or skip fruits and chocolate morsels all together.



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