Cinnamon Date Muffins – Juthour

Ingredients

• 3/4 cup Arrowhead Mills Crispy Brown Rice Cereal
• 1/2 cup Bob's Red Mill Coconut Flakes
• 1 3/4 cups Bob's Red Mill Almond Flour
• 1 1/2 tsp Bob's Red Mill Baking Soda
• 1 tbsp Cinnamon
• 1/2 tsp Marsel Sea Salt
• 1 cup chopped Dates
• 2 medium ripe bananas
• 1/2 cup Pacific Foods Soy Milk
• 1/4 cup Spectrum Canola Oil
• 2 tsp Great Northern Maple Syrup
• 3 medium Eggs
• 1 tsp Spectrum Apple Cider Vinegar
• Preheat oven to 350°F.
• In a food processor, blend brown rice cereal and coconut until fine. Place blended coconut/cereal mixture in a large bowl. Add almond flour, baking soda, cinnamon, and salt. Stir to combine.
• In a food processor place dates, bananas, soy milk, canola oil, maple syrup, eggs, and apple cider vinegar. Pulse until dates are full combined into the liquid.
• Mix the wet mixture into the bowl of dry ingredients until thoroughly combined. Using a ice cream scoop, place portioned scoops into a paper lined muffin tin [note: recipe makes 12 muffins].
• Bake for 22-26 minutes, depending on your oven. Let muffins cool on wire rack.