These muffins are delicious and nutritious. They make a nourishing and energy-sustaining snack food. The soluble fiber of the dates helps regulate blood sugar levels while providing a rich source of B vitamins, potassium and magnesium. The walnuts are an excellent source of antioxidants and help reduce inflammation. Walnuts are one of the highest vegetarian food sources of Omega 3 fatty acids. Additionally, the cinnamon not only boosts the flavor of the muffins but also has been shown to have a blood sugar lowering effect. A half-teaspoon a day of this common spice has also been shown to lower LDL cholesterol. Due to the natural sweetness of the dates, the maple syrup is listed as an optional ingredient. For those who are gluten-free, try experimenting with gluten-free flours such as coconut flour. While I don’t often recommend spelt flour, once in awhile, you can incorporate a good quality spelt flour, particularly when paired with so many nutritional ingredients.
⅓ cup dates, chopped
⅓ cup walnuts
Cook quinoa according to package directions, enough to make ½ cup cooked grain. Chop dates and walnuts.
Preheat oven to 350. Prep muffin tins with liners or oil.
1 cup spelt flour or flour of choice
2 tablespoons chia seeds
½ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon cloves (optional)
½ teaspoon salt
½ teaspoon vanilla extract
1½ cup pumpkin puree
3 tablespoons coconut oil
2 teaspoons baking powder
1–2 tablespoons maple syrup (optional)
Combine all ingredients in mixing bowl; blend well. Pour batter evenly into muffin tins. Bake for 35–40 minutes until muffins are cooked through.
Allow to cool before enjoying.
Preparation: 10 minutes to prepare, 40 minutes to cook