Raspberry & Date Almond Muffins

It’s hard to say no to a warm, fresh out of the oven, berry loaded muffin. And when the first spring berries start popping up everywhere we can’t resist eating as many berries as our bellies can handle. Aside from eating them by the handful, I think whipping up a batch of these healthy muffins is the next best way to enjoy them.

These muffins are chock full of nourishing ingredients and are a great way to celebrate the arrival of spring berries. I love how wholesome and delicious these are while also staying in line with my values when it comes to sweet treats; naturally sweetened without refined sugar—these are sweetened with dates, gluten-free (we have a gluten allergy in our household) and made with whole food ingredients. We think these muffins taste best with afternoon tea or a morning cup of fresh milk.

I hope you and your family love these muffins as much as we do!

Raspberry & Date Almond Muffins

PREP TIME: 15 MINUTES    COOK TIME: 30 MINUTES    SERVES: 12 Muffins

• 1 cup Medjool dates (about 10 large dates)

• 3 large eggs

• 1/2 cup runny almond or cashew butter

• 1 teaspoon vanilla extract

• 1 teaspoon almond extract

• 1 3/4 cups almond flour

• 1/4 cup tapioca flour

• 1 teaspoon ground cinnamon

• 1 teaspoon baking soda

• 1/4 teaspoon unrefined salt

• 1 cup fresh raspberries

  Preparation

  1. Preheat the oven to 350F and line a regular size muffin tin with liners.

  2. Soak the dates in a bowl of boiling water for 5 minutes to really soften them up. Add the soaked dates to a food processor along with 1/2 cup of the soaking liquid. Blend until a smooth paste forms (adding more liquid if needed)

  3. Add the remainder of the ingredients and process until smooth. Fold in the raspberries.

  4. Spoon the mixture into the prepared muffin pans. Bake for 25-30 minutes or until a toothpick comes out clean when inserted into the center of a muffin.