Whole Wheat, Date Muffins
Servings: 18–24 regular muffins
Preparation Time: 10 minutes
Ingredients:
- 1 1/2 cups hot water
- 1 cup pitted dates, chopped (can substitute other dried fruit)
- 1 egg, (large)
- 2 tablespoons coconut oil
- 1 teaspoon pure vanilla extract
- 2 cups whole wheat flour
- 1 teaspoon baking soda
- 3/4 teaspoon coarse salt
- 1 cup pecans, chopped (can substitute other nuts or omit, whole or ground to a meal)
- 3/4 cup whole sugar
Optional additions:
- spices (1 teaspoon nutmeg, allspice, cinnamon, or ginger, 1/2 teaspoon cloves, all or some)
- hemp protein powder (2 tablespoons)
- hemp seeds (2 tablespoons)
- nutritional yeast (1 tablespoon)
- flax meal (2 tablespoons)
- dried fruit (like raisins) and coconut
- molasses (1 tablespoon)
Directions:
Preheat oven to 350 degrees F. Coat a muffin pan with additional coconut oil.
In a medium bowl, pour hot water over dates (and any other dried fruit) and let stand until slightly softened, about 5 minutes.
Whisk in egg, coconut oil, and vanilla (and any other wet ingredients).
In another bowl, stir together flour, baking soda, salt, nuts, and sugar (and any other dry ingredients).
Fold wet mixture into dry until just combined.
Fill each muffin cup about 3/4 full and smooth the tops with a spatula.
Bake for 15 minutes for both regular and mini muffins or until a tester inserted in the middle comes out clean.
Let rest 10 minutes, and then remove and move to a cooling rack.
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