March 1, 2016 / Leave a Comment
2 cups blanched almond flour
1 cup buckwheat flour
1 cup dried dates, pitted
1/2 cup filtered water
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 teaspoon baking soda
1/2 cup unrefined organic coconut oil
In a food processor, mix pitted dates and water; process until smooth.
In a large mixing bowl, combine almond flour, buckwheat flour, date purée, vanilla and almond extracts, baking soda, eggs, and coconut oil.
Fill muffin cups 3/4 full of batter. Bake at 350º for 20 minutes. Remove and let cool; enjoy.