I am totally in love with these little muffins! They are so yummy and full of nutritional goodness.
I saw a version of this recipe on Facebook last week and haven’t been able to stop thinking about it since. I had a pint of gorgeous blueberries from the farmers’ market sitting in my fridge for a couple of days, so I decided to use them in baking these sweet beauties. What a treat this turned out to be!
This recipe is so very simple, yet full of fun flavors and wholesome nutrition.
As you already know, I am a huge fan of nut milk and make it almost daily (check out the recipe). I usually collect the leftover pulp from the blended nuts and toss it in the compost bin.
This muffin recipe gave me a great opportunity to put my nutmilk residue to good use and blend it in for added nutrients and fiber. Amazing!
For extra sweetness, I blended a couple of ripe banana along with a few pitted dates. This gives the muffins a very moist and velvety texture, which I totally love. Plus, it allows you to cut down on the added sugar.
I tossed in some chia seeds and walnuts for the heart-healthy Omega 3’s. You can experiment with this recipe and add in anything else you are in a mood for to the base ingredients. Some good ideas: cranberries, pecans, flax, sesame or hemp seeds, any dried fruits of choice, such as goji berries. Go wild!
These sweet muffins are great to have with your morning cup o’Joe instead of your daily bagel with cream cheese or store-bought pastry.
They are not only rich in gut-healthy fiber, but are also packed with plant-based protein (from the blended almonds, chia and other nuts you are using). They are also a great source of healthy, plant-based fats, zinc, potassium, selenium and antioxidants thanks to all the yummy blueberries ♥
I know you want a bite of these sweet guys, so lets get in the kitchen and make a batch!
When you are done, please leave me a comment below to let me know how you liked the recipe. Bon Appetit!
- 1 cup almond meal (I use the pulp I collect from making almond milk)
- ½ cup coconut or any other flour of choice (millet and oat flour are great options)
- 1 Tbsp chia seeds
- ⅓ cup chopped walnuts
- 2 eggs (cage-free and organic when possible)*
- ¼ tsp sea salt
- ¼ tsp baking soda
- ¼ Tbsp cinnamon or nutmeg (optional)
- ¼ cup coconut butter/oil (melted)**
- 4 pitted dates
- 2 ripe banana
- 1 cup blueberries (fresh or frozen)
- Pre-heat the oven to 350 F
- In a large bowl, mix all dry ingredients together (almond pulp, flour, salt and baking soda)
- In a food processor blend the eggs, coconut butter, dates and banana until smooth
- Add to the mix of dry ingredients, toss in blueberries, chia seeds and walnuts
- Form 2" balls with your hands and place in a muffin pan or baking cups
- Bake for 25-30 minutes or until golden
- Let the muffins cool down before eating (I like to put mine in the fridge for a coupe of hours or overnight as that brings out their sweetness!)
**I like to use coconut butter and oil in baking as it has it is very resistant to high temperature and its nutritional properties do not get destroyed in the cooking process. Plus, coconut butter has an decadent flavor I love to have in my desserts!