Description
These healthy Valentine’s Day muffins are full of whole ingredients, fruit and…veggies! Your littles will love them for any occasion.
Ingredients
- 1/2 cup Mejdool dates softened
- 1/2 cup mashed banana (approx 1 large banana)
- 1/4 cup of fresh or frozen raspberries thawed
- 1/4 cup of Greek yogurt
- 1/4 cup of smooth nut butter (I like peanut but almond works too!)
- 1 medium-sized beet grated (approx a 3/4 cup)
- 1/2 teaspoon of vanilla extract
- 1 cup of whole wheat flour
- 1/4 teaspoon of baking soda
- 1/2 teaspoon of cinnamon
- 1/2 teaspoon of salt
Instructions
1. Pre-heat oven to 350°F. Grease your muffin tin and set aside.
2. Begin by soaking the pitted & chopped Mejdool dates in warm water until soft (approx 5 minutes if using boiling water and 15-25 if using warm water).
3. To a high-powered blender, add softened dates, mashed banana, raspberries, Greek yogurt, nut butter, grated beet and vanilla. Blend on high speed until all ingredients are well combined. You shouldn’t see any remainders of the dates or beets. This make take a few pulses and require you to stop, mix batter with a spatula and then start the blender again.
4. Transfer the batter to a medium-sized mixing bowl. Then use a spatula to gently combine in the flour, baking soda, cinnamon and salt. Mix until well combined.
5. Spoon batter into greased muffin tins. Then use a spall pairing knife to cut strawberries into hearts. Gently place one on top of each muffin.
6. Bake muffins for 30 minutes. If your oven runs hot, check after 25 by putting a toothpick into the middle.
7. Remove from oven and let cool for 5 minutes before transferring to a cooling rack.
8. Enjoy for Valentine’s Day or any occasion!
Notes
- Substitute nut butter for seed butter if looking to make nut-free
- Substitute Greek yogurt for plant-based Oat yogurt or apple sauce if looking to make dairy-free
- Alternative toppings to strawberries include raspberries or additional grated beet on top
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