These little protein packed beauties were adapted from elanaspantry.com. She uses all almond flour which I love, but sometimes I like to try my luck with coconut flour and see what kind of results it yields. I knew Elana's recipe was delicious because my friend Sara had just made some the other day.But, being that my diet consists of quite enough almonds, I wanted, at least for today, to use coconut flour. Or at least half and half:) These were a great afternoon snack for my son who insisted that they were cupcakes! Ha, it won't be long before he figures out the charade....that cupcakes and muffins really are two separate entities! But for now, to him, cupcakes and muffins are synonymous.:) I'll enjoy that while it lasts! :)
Makes12 muffins
1/2c. almond meal or blanched almond flour
1/3c. coconut flour (coconut secret is the best..it's $5 on amazon)
1/2tsp. baking soda
1tsp. baking powder (if you're completely paleo just up the soda to 1tsp.)
1/2tsp. celtic sea salt
1/3c. honey
1/4c. grapeseed or coconut oil
4 eggs
1/2c. chopped dates
1/2c. chopped walnuts
Preheat oven to 350
Combine dry ingredients. Combine all wet ingredients then add to the dry. Stir in walnuts and dates. Pour into muffin cups or greased muffin pan and bake for 15-17 minutes depending on the size of the muffins.
Note: If you don't want to do muffins, you can always pour the batter into a 8x8 baking dish then cut into bars:)
