Strawberry Date Buckwheat Muffins

Strawberry Date Buckwheat Muffins
Print Recipe
COMMENTS
WP_Post Object
(
    [ID] => 8599
    [post_author] => 2
    [post_date] => 2018-06-22 09:08:58
    [post_date_gmt] => 2018-06-22 15:08:58
    [post_content] => 
    [post_title] => Strawberry Date Buckwheat Muffins
    [post_excerpt] => 
    [post_status] => publish
    [comment_status] => open
    [ping_status] => closed
    [post_password] => 
    [post_name] => strawberry-date-buckwheat-muffins
    [to_ping] => 
    [pinged] => 
    [post_modified] => 2018-06-24 06:54:34
    [post_modified_gmt] => 2018-06-24 12:54:34
    [post_content_filtered] => 
    [post_parent] => 0
    [guid] => http://llbalanced.com/?post_type=recipe&p=8599
    [menu_order] => 0
    [post_type] => recipe
    [post_mime_type] => 
    [comment_count] => 0
    [filter] => raw
)
06.22
SHARE THIS:
TOTAL TIME :19minutes20minutes20minutes
14muffins
INGREDIENTS
  • DRY INGREDIENTS
  • 1 cup buckwheat flour (brand linked below)
  • 1 1/2 cups blanched almond flour (brand linked below)
  • 1 teaspoon baking soda
  • 1/3 cup coconut sugar (brand linked below)
  • 1/4 teaspoon sea salt
  • WET INGREDIENTS
  • 1 1/2 cups strawberries, finely diced (at least 1/4" or smaller)
  • 2 teaspoons coconut sugar
  • 1 teaspoon vanilla extract (brand linked below)
  • 1 teaspoon apple cider vinegar or lemon juice
  • 2 large eggs
  • 1 cup canned full-fat coocnut milk
  • 1/2 cup/1 stick melted butter (sub vegan butter or coconut oil)
  • 2/3 cup Pitted medjool dates, chopped into 1/4” pieces (approx 6 dates; buy with pit-in)
DIRECTIONS
  1. Preheat oven to 350 and line a 12 cup or 2 6-cup cupcake tins with liners. Combine all ingredients in a large mixing bowl and whisk to incorporate.
  2. Add chopped strawberries to a separate mixing bowl, along with the 2 teaspoons coconut sugar. Stir and let sit 5 minutes. Stir in all remaining wet ingredients and whisk to incorporate.
  3. Pour wet ingredients into dry and fold until incorporated. Add batter to all 12 cupcake tins; I personally love using a 2 ½ inch retractable ice cream scoop. You should have enough batter leftover for 2 more muffins. I dampen the scoop with water and do a generous scoop and it makes filling them so much easier! If there are “peaks” of batter sticking up, dampen your fingers and press them down so all muffins are an even height.
  4. Bake for 19 minutes, then cool 5 minutes before carefully removing from the cupcake tin and cooling on a rack. Cool another 15 minutes before enjoy. Muffins will keep tightly sealed on the counter for 48 hour or in the fridge for 5 days.
This entry was posted in . Bookmark the permalink.