These are delicious! This recipe has been adapted from Straight Up Foods by Cathy Fisher.
Yields: 1 dozen muffins
Ingredients
- 25 Deglet Noor pitted dates, (200 g/7oz)
- 1½ cups/12 oz water
- 2 cups/8.5 oz whole wheat flour
- for gluten free substitute with 1 cup of oat flour* and 1 cup of millet flour*
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ginger
- ¼ tsp cloves
- 2 cups grated zucchini (anywhere between 240 and 300 g/8.5 and 10 oz)
- ½ cup chopped walnuts (42 g/1.5 oz)
- ½ cup chocolate chips, optional (60 g/2-3oz)
- 2 tsps vanilla
Instructions
- Bake in a preheated 350°F oven. Prepare loaf pan or muffin cups and set aside.
- In a small bowl cover dates with water and set aside for 30 minutes for dates to soften. Can leave as long as overnight.
- In another bowl whisk together the flour with the baking powder, baking soda, cinnamon, nutmeg, ginger, and cloves.
- Along with the soaking water, blend dates until smooth then scrape contents from the blender container to a large mixing bowl. Next add the vanilla, zucchini, walnuts, and chocolate chips. Stir well to combine.
- Add the dry ingredients and mix to incorporate.
- Scoop batter to a loaf pan or muffin cups.
- Bake loaf for 60-65 minutes. Bake muffins for 25-30 minutes. Test with toothpick before removing from oven.
Notes
Grind oats and millet into flour by using a high speed blender like a VitaMix
- 1¼ cup (114 g/4 oz) Old Fashion Oats
- ¾ cup(150 g/5.3 oz dry millet