Somehow most people think I never eat anything sweet, and just live off leaves and beans. Have you ever checked out the dessert and snack section in the recipes? There is a reason these are longer than any other section here on the blog: I have a big sweet tooth. If love cookies, muffins, chocolates, cakes, and candy. When I was in college studying throughout the night, I would live on chocolate bars - like 20 in one night. I know, how did I not fall into a diabetic coma? Well, I had annoying mood swings, terrible skin breakouts, and was adding pounds to my frame every week. When I first decided to eat a more refined products free diet, with real foods, I knew I had to convert some of my favorite treats into healthier options - otherwise I would never stick to this! And that is exactly what I did. For the last 15 years I have made everything I used to love into a healthier version - into a BETTER version. My new creations taste so much better, that when I go back to try one of the old versions, I am shocked at how incredibly sweet, and artificial (due to artificial flavoring) a lot of them taste. Of course over time my taste buds have really changed and adapted to this way of eating. And yours will, too as you embark on this journey! But having something sweet to enjoy along the way definitely helps :-)
These muffins are best straight out of the oven, when they are still a little warm and crumble in your mouth. They are not overly sweet, as the dates and a little bit of maple syrup take over the job of sweetening the dough. Give them a try, I think you will love these as a special breakfast addition on the weekend or an afternoon snack throughout the week. They will keep well in the fridge for up to a week, they will just harden slightly.
Preparation time: 30 minutes
Makes 6 muffins:
1 Tbsp grond flaxseeds (see bonus notes below)
3/4 cup water
2 Tbsp coconut oil
2 Tbsp maple syrup
1 Tbsp almond butter
1 tsp vanilla extract (make your own here)
2 cups oat flour
1 Tbsp baking powder
1/2 tsp ground cinnamon
pinch of sea salt
6 pitted dates (Medjool dates are the best!)
1/2 cup chopped walnuts
Pre-heat the oven to 180°C/ 350°F, and line a muffin tray with muffin cups.
Whisk together the ground flaxseed with 2 Tbsp of water, and let stand for 5 minutes.
In the meantime, combine water, coconut oil, maple syrup, almond butter, and vanilla extract.
Add the soaked flaxseeds, and whisk until creamy. Alternatively, put this in a food processor or blender to do the work for you!
Add the oat flour, baking powder, cinnamon, and sea salt to combine.
Add the dates and walnuts, and stir well.
Drop dough into the muffin cups, filling them about 3/4 of the way.
Bake for 20 minutes, until a toothpick inserted comes out clean.
Let cool off for 10 minutes, then enjoy still warm.
Bonus note: Just a quick reminder about ground flaxseeds. Don't buy flaxseeds ground, as the good omega 3 oils in there will start to break down and get rancid. Instead, use your food processor or a spice grinder to grind flaxseeds yourself when you need them. Place leftovers in the freezer for the next use.