These muffins are sweetened with dates alone, giving you a nice dose of natural sugar in the morning before you embark on your day. Crunchy pecans throughout add additional flavor to these tasty muffins. You can freeze any leftovers, which make a quick breakfast a breeze when you don’t have time to cook or even sit down for a meal. Grab one to go, and it will be thawed out by the time you arrive at the office!
• 2 cups blanched almond flour
• 2 teaspoons baking soda
• 1/2 teaspoon sea salt
• 4 large eggs
• 1/2 cup unsalted, grass-fed butter, melted and cooled
• 1/2 cup unsweetened almond milk
• 1/4 cup dates, pitted and chopped
• 1/2 cup pecans, chopped
1. Preheat oven to 350 degrees F.
2. In a large bowl, combine the almond flour, baking soda, and salt. Set aside.
3. In a mixing bowl, beat the eggs with the butter and almond milk until light and smooth. Pour into the flour mixture, and stir until well combined. Fold in the chopped dates and pecans.
4. Line a muffin tin with liners, and fill each cup 2/3 full of batter. Bake for 12–14 minutes, until tops are golden brown. Once cooled, loosen the muffins with a knife and serve.
5. Store any leftovers in an airtight container for up to 3 days. You can freeze these for weeks in a freezer bag for serving anytime.
6. Makes 1 dozen muffins.
