Dates seem like they're all the rage these days. They're good for you, taste delicious, and sweeten up any dessert. Buckwheat is also gluten free and supremely good for you. So I'd like to deem these muffins, healthy! They're also very yummy, and can be made in a snap. Not to mention, there's no sugar added!
You will need:
1/2 cup of chopped, pitted dates
1 cup of almond milk (or any non-dairy milk of your preference)
1 teaspoon of baking soda
1/4 cup of coconut oil
1 teaspoon of vanilla extract
1 tablespoon of cinnamon
3/4 cup of buckwheat flour
chopped almonds and oats for topping
To start, preheat your oven to 350 degrees. In a pot, heat up the almond milk, chopped dates, and baking soda. Let it come to a boil, then simmer for 1 minute. Let cool a little bit then add to a food processor to make into a paste.
In a bowl, mix taught the rest of the ingredients, except for the almonds and oats. Add in the date paste, and combine well. Grease or line a muffin tin and divide the batter equally. Top with the almonds and oats. You should get about 6-8 muffins out of it. Bake for about 20 minutes or until the centre is no longer wet. Let them cool for at least 10 minutes before removing from the tin. And enjoy!