Ingredients
- 1⁄2 cup dates, pitted (6 Medjool)
- 1 medium apple, quartered
- 2″ piece zucchini (thumb length)
- 6 tablespoons coconut/olive oil
- 6 tablespoons aquafaba
- 1⁄2″ ginger root (thumb tip)
- 2 tablespoons vanilla extract
- 1⁄4 cup water
- 11⁄2 cups spelt flour*
- 1 teaspoon baking soda
- 1 tsp cinnamon
- 3 tablespoons chia seeds (optional)
- 1⁄2 cup of peaches, nectarines, or other stone fruit, chopped
*gluten-free: use millet/oat flour
Recipe
- Preheat oven to 350°F and grease muffin tins if needed.
- In a blender, add dates, apples, zucchini, oil, aquafaba, ginger, vanilla, and water.
- Blend until smooth.
- In a medium mixing bowl, stir together flour, baking soda, cinnamon, and chia seeds (if using).
- Pour wet ingredients into dry ingredients and mix well.
- Stir in chopped fruit.
- Spoon batter into mini muffin molds. Top each muffin with a thin slice of fruit if you wish.
- Bake for 15 minutes. If using aquafaba, bake for 18 minutes. For regular-size muffins, bake for 25 mins or until a toothpick inserted in the center comes out clean.
