These are delicious! This recipe has been adapted from Straight Up Foods by Cathy Fisher.
Yields: 1 dozen muffins
- 25 Deglet Noor pitted dates, (200 g/7oz)
- 1½ cups/12oz water
- 2 cups/8.5oz whole wheat flour for gluten free substitute with
- 1 cup oat flour*
- 1 cup millet flour*
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ginger
- ¼ tsp cloves
- 2 cups grated zucchini (142 g/5 oz)
- ½ cup chopped walnuts (42 g/1.5 oz)
- ½ cup chocolate chips, optional (60 g/2-3oz)
- 2 teaspoons vanilla
- Bake in a preheated 350°F oven.
- In a small bowl, cover the dates with water and add vanilla. Set aside and allow dates to soften. Allow 30 minutes or as long as overnight.
- To 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. An emersion blender or a personal blender like a bullet works well for this. Add blended dates to a large mixing bowl. Add vanilla, grated zucchini, walnuts, and if using, the chocolate chips. Stir to combine
- Fill muffin cups to almost full. Silicone muffin cups work best when baking without oil.
- Bake gluten free muffins for 50-55 minutes. Test with toothpick before removing from oven. Bake whole wheat muffins for 35-40 minutes.
Grind oats and millet into a flour 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