Flax, Almond, and Date Muffins

These gluten-free muffins are made primarily from nut and seed meal instead of refined flours, giving them a boost of vitamins, minerals, healthy fats, and fiber.  Grab one of these muffins along with a piece of string cheese or a hard boiled egg for a quick and healthy breakfast or snack.

Flour Mix:

½ cup (2 ½ ounces) brown flax seeds, ground (makes about ¾ cup meal)

½ cup (1 ¾ ounces) almond meal

1 tablespoon potato or tapioca starch

4 tablespoons (1 ½ ounces) dark brown sugar

1 teaspoon baking powder

1/4 teaspoon sea salt

1 teaspoon ground cinnamon

whole golden flax seeds for tops of muffins, optional

Liquid Ingredients:

3 large eggs

1 tablespoon molasses

3 tablespoons water

3 ounces medjool dates, pitted and chopped

finely grated zest of a ½ lemon

Heat the oven to 350° F.  Arrange nine fluted foil baking cups on a baking sheet, or grease a muffin pan with gutter or gluten-free nonstick cooking spray, or line with paper baking cups. 

Combine the dry ingredients (except whole flax seeds) in a large bowl and stir with a whisk to break up any clumps.  Whisk the eggs to mix, then whisk in the molasses and water.  Stir in the dates, grate the lemon zest on top, and mix well.  Pour over the dry ingredients and stir until smooth.

Divide the batter among the muffin cups.  Bake for 20 minutes until springy to a light finger touch.  Let cool for 5 minutes, then transfer the muffins to a wire rack.  Serve warm or at room temperature.  Refrigerate or freeze any extras.

Makes 9 muffins

Preparations time: about 40 minutes

Adapted from Gluten-Free Living Magazine