Date Pecan Muffins

Satisfying and highly nutritious, these lightly sweetened muffins have chunks of date (a good source of potassium, calcium, and iron) and pecan (high in protein, fiber, and antioxidants) in every bite.

Makes 12 Muffins

3 cups blanched almond flour
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/4 cup grapeseed oil
2 Tablespoons honey
2 large eggs or chia seeds*
1 Tablespoon vanilla extract
2 medium apples, peeled, cored, and sliced
1 cup pecans, coarsely chopped
1/2 cup dates, chopped into 1/4 inch pieces

Preheat the oven to 350F. Line 12 muffin cups with paper liners. In a large bowl, combine the almond flour, salt, baking soda, and nutmeg. In a blender, combine the oil, honey, eggs, vanilla extract and apples; process on high until smooth. Stir the wet ingredients into the almond flour mixture until thoroughly combined, then fold in the pecans and dates. Spoon the batter into the prepared muffin cups.

Bake for 35 to 45 minutes, until the muffin tops are golden brown and a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool in the pan for 30 minutes, then serve.

*1 Tablespoon Chia seeds ground in a coffee grinder, soaked in 3 Tablespoons water will substitute nicely for eggs.