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2150 North 1st Street Hwy 395, Hermiston, OR 97838

(541) 567-0272

Date and Walnut Muffins

Two date and walnut muffins
This content originally appeared on 

tasteforlife.com

Prep Time

80 minutes prep time

Yield

makes 12 muffins

Ingredients

  • 1 1⁄2 cups coarsely chopped dates
  • 1⁄3 cup chopped walnuts
  • 3 Tbsp vegetable oil
  • 2 tsp baking soda
  • 1⁄2 tsp salt
  • 1 cup boiling water
  • 2⁄3 cup amaranth flour
  • 3⁄4 cup sorghum flour
  • 3⁄4 cup tapioca starch/flour
  • 1⁄2 cup organic sugar
  • 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, ★ Magnesium, Phosphorus