date-sweetened blueberry muffins
“Nature is not wasteful. Everything you eat is expected to have value, and to get 100 percent function, you need 100 percent of the diet working for you.”
Don’t fall for the whole wheat “fiber” muffin at the grocery store.
Have you ever looked at the ingredients of those packaged pastries? Those muffins are filled with sugar, refined flours, bad oils, and preservatives. None of those ingredients will help your digestive system. In fact, they are harmful.
Instead, try these date-sweetened blueberry muffins. They are made with coconut flour and lots of eggs. It take about 7 minutes to throw together. The only problem is that they disappear from your counter very quickly!
Why dates?
Dates are a natural sugar and are a great substitute to refined sugar. They have protein, fiber, vitamins, and minerals, so they are a great way to sweeten treats! They also have a high amount of polyphenols, which are antioxidants that protect the body from free radicals and damage. They also add a great texture to the muffin.
Date-Sweetened Blueberry Muffins
Preheat oven to 350°
Date Paste:
1 cup organic dates
1/2 cup warm water
Muffin Mix:
1/2 cup coconut flour
1/4 teaspoon baking soda
1/4 teaspoon salt
6 eggs
1 tablespoon vanilla
2 tablespoons melted grass-fed butter or coconut oil
2 tablespoons milk (dairy, coconut, oat, or nut)
DIRECTIONS:
Make date paste by warming up the water and grinding it in a food processor until blended.
In one bowl, mix together dry ingredients. In second bowl, add in date paste, eggs, milk, and vanilla. Whisk until blended. Add in butter or oil. Mix wet ingredients with dry ingredients.
Fold in blueberries.
You can butter or oil the muffin tin or use natural muffin holders!
Bake at 350°
