Date and walnut muffins
These delightful muffins are more than just a delicious treat – they're a powerhouse for your gut health and well-being! Packed with fiber-rich dates and heart-healthy walnuts, these muffins will keep you feeling satisfied and energized all morning long. Plus, with a touch of sweetness and a delightful crunch, they're the perfect way to satisfy your sweet tooth without guilt.
- 1 1/2 cups Whole Wheat Flour
- 1/2 cup All-Purpose Flour
- 2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1 tsp Ground Cinnamon
- 1/4 tsp Nutmeg (optional)
- 1 cup Lion Diamond Dates, chopped
- 1/2 cup Walnuts, chopped
- 1/2 cup Unsweetened Applesauce
- 1/4 cup Melted Coconut Oil
- 2 Large Eggs, beaten
- 1 cup Unsweetened Almond Milk (any milk of your choice)
- 1 tsp Lion Dates Syrup
- Calories: 300-350
- Carbohydrates: 40-45g
- Protein: 5-7g
- Fat: 15-20g (healthy fats from walnuts and coconut oil)
- Fiber: 5-7g
- Sugar: 20-25g (natural sugars from dates)
- Preheat oven to 375°F (190°C). Line the muffin tins with paper liners.
- Whisk the dry ingredients in a bowl (wheat and all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg, if using).
- In a separate bowl, combine chopped dates, walnuts, applesauce, melted coconut oil, beaten eggs, almond milk, and vanilla extract.
- Mix the wet & dry ingredients until it is all well-combined. Be careful not to overmix.
- Divide batter evenly among prepared muffin cups.
- Let the muffins Bake for 20-25 minutes. Check them by inserting a toothpick into the center, whether it comes out clean or not.
- Let the Date & walnut muffins cool slightly in the pan and then move them to a wire rack to cool completely.
