Date and Walnut Muffins
Prep Time
80 minutes prep time
Number of Servings
make 12 muffins
Ingredients
  • [q:1 1/2] cups coarsely chopped dates
  • [q:1/3] cup chopped walnuts
  • 3 Tbsp vegetable oil
  • 2 tsp baking soda
  • [q:1/2] tsp salt
  • 1 cup boiling water
  • [q:2/3] cup amaranth flour
  • [q:3/4] cup sorghum flour
  • [q:3/4] cup tapioca starch/flour
  • [q:1/2] cup organic sugar
  • [q:1 1/2] tsp xanthan gum
  • 2 eggs
  • 2 tsp vanilla extract
Directions
  1. Grease a 12-cup muffin tin.
  2. Combine dates, walnuts, oil, baking soda, and salt in a medium bowl. Pour in boiling water. Set aside for 20 minutes.
  3. Meanwhile, combine amaranth, sorghum, and tapioca flours in a large bowl. Whisk in sugar and xanthan gum. Set aside.
  4. Whisk eggs and vanilla in another medium bowl until combined. Stir in date mixture. Add date-egg mixture to flour mixture in large bowl. Stir until combined.
  5. Pour batter evenly into muffin cups. Let sit for 30 minutes. Preheat oven to 350°.
  6. Bake muffins for 18 to 20 minutes, or until firm to the touch. Remove muffins from pan and allow them to cool on a rack.
Nutrition Info
1 muffin: 242 Calories, 4 g Protein, 46 g Carbohydrates, 3 g Fiber, 6 g Total fat (1 g sat), 221 mg Sodium, [nutrition:1] Magnesium, Phosphorus