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Breakfast Muffins

Source of Recipe

Karen Tressler


Recipe Introduction

Recipe Developed by Karen D Tressler

List of Ingredients

1 1/2 cp hazelnut flour (any nut flour will do)

1 cup ground flax seed

1 Tbsp baking powder

1 tsp sea salt

2 tsp cinnamon

1 tsp pumpkin pie spice



12 dates chopped

1/2 cup boiling water

2 bananas (mashed)

4 eggs

4 Tbsp agave

3 tbsp coconut oil

1 tbsp vanilla

1/2 tsp lemon zest



1/2 cup sunflower seeds

1/2 cup pumpkin seeds

Or�1 cup walnuts or whatever combo you like�.



Recipe

Pre heat oven to 350.



Chop dates and place in a bowl. Pour boiling water over and let sit. If using dried lemon zest, add it at this time so it can re hydrate.



While the dates are softening, mix all dry ingredients except seeds/nuts together, blending well.



Add bananas to date mixture and blend well. Add the rest of the wet ingredients (including fresh lemon zest if using) to the banana/date mixture and blend well. I use an immersion blender but any blender or food processor will do.



Add wet ingredients to dry and mix till thoroughly wet. I do this by hand. Add nuts/seeds and mix till incorporated.



Scoop batter into muffin tin liners. Place in oven and bake at 350 for 25 to 35 minutes, depending on your oven.



Makes about 15 muffins. These freeze well and make a great on the go breakfast.



Copyright 2009 Karen D Tressler