Almond Flour Muffins with Chocolate Chips

No one will ever guess that these delicious Almond Flour Muffins with Chocolate Chips are paleo, gluten-free and sweetened with dates!

You guys, I’ve been really sick. Like 103° fever, achy, congested, in the bed sick for the past three days. It’s been awful and I haven’t had an ounce of energy to write or cook or really anything. It’s times like this when I realize that I really need to get ahead of schedule with my blog posts. Hopefully this experience will be a wake-up call and help me start to plan ahead a little better. To all my fellow bloggers out there that plan ahead? How do you do it? I need ALL your tips.

Anyhow, last weekend I attended the IDEA Personal Trainer Institute East — it was an awesome experience and I’m in the process of writing a post about it, but in the meantime I have to share these almond flour muffins with you all. They’re so good and if I had the energy I would go make another batch right now because I bet they’d make me feel better.

I’m really excited about these muffins because they’re some of the best tasting healthy muffins I’ve ever made. And I love the fact that you only need one type of flour (almond flour) to make them. Gluten-free recipes that require a bunch of different flours kinda drive me crazy. I get that a variety of flours is sometimes necessary, but recipes that require more than two different types of flours rarely happen in the EBF kitchen.

I like to keep things simple.

These muffins are a good example of simple — you only need 10 ingredients, the wet ingredients are whipped up in the blender, combined with the dry ingredients and poured into the muffin tin. Easy peasy!

And guess what? The muffins are sweetened with date paste!!

Yup, I turned fresh Medjool dates into a sweet date paste by adding water and whirling them in the blender. This might surprise you given how much I love dates, but this was my first time baking with date paste. I was unsure how it would go, but the date paste worked beautifully and gave the muffins the perfect amount of sweetness.

I can’t wait to start using date paste more… my brain is running wild with ideas right now.

While I go crazy brainstorming my next date paste adventure I highly recommend you try these muffins. They’re super delicious and have gotten rave reviews from my taste-testers.

They even got a thumbs up from Kelli Lemon of Coffee with Strangers RVA during our coffee date last week. Speaking of, I’d love for you to check out the latest Coffee with Strangers RVA episode where Kelli interviewed me. She got me to share tons of info like how I take my coffee, what music gets me going in the kitchen, where I shop for local foods and what Isaac and I like to do in Richmond. I’m probably a tiny bit biased, but I think it’s a pretty fun interview. Make a batch of these almond flour muffins, grab some coffee and have a listen. 🙂

Almond Flour Chocolate Chip Muffins

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5 1

Nutrition Facts
Serving Size	1 muffin
Amount Per Serving
Calories 249 Calories from fat 122
Total Fat 14g	22%
Saturated Fat 5g	25%
Transfat 0
Cholesterol 61	20%
Sodium 171	7%
Carbohydrate 29g	10%
Dietary Fiber 4g	16%
Sugars 24g
Protein 6g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

	Calories	2000
Total Fat	Less than	65g
Sat Fat	Less than	25g
Cholesterol	Less than	300mg
Sodium	Less than	2,400mg
Total Carbohydrate		300g
Dietary Fiber		25g

Serves 8     adjust servings

Ingredients

• 1 cup almond flour
• 1 cup dates, pitted
• 1/8 cup water
• 3 eggs
• 2 Tablespoons coconut oil, melted
• 1 teaspoon vanilla
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• sprinkle of cinnamon
• 1/4 cup mini chocolate chips

Instructions

1. Preheat oven to 350°.
2. Combine almond flour, baking soda and salt in a medium bowl.
3. Place dates and water in blender and pulse until combined. Add in eggs, coconut oil and vanilla. Blend until smooth. Pour date and egg mixture over almond flour mixture and stir to combine. Add in mini chocolate chips and gently stir.
4. Pour or scoop dough into a muffin tin with lightly greased silicone liners. Bake for 23-25 minutes or until the tops are golden brown and a toothpick comes out clean. Cool completely and enjoy.

by Brittany Mullins

5 1

Nutrition Facts
Serving Size	1 muffin
Amount Per Serving
Calories 249 Calories from fat 122
Total Fat 14g	22%
Saturated Fat 5g	25%
Transfat 0
Cholesterol 61	20%
Sodium 171	7%
Carbohydrate 29g	10%
Dietary Fiber 4g	16%
Sugars 24g
Protein 6g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

	Calories	2000
Total Fat	Less than	65g
Sat Fat	Less than	25g
Cholesterol	Less than	300mg
Sodium	Less than	2,400mg
Total Carbohydrate		300g
Dietary Fiber		25g