1. Preheat oven to 350.
2. Put all of the ingredients into a high powered blender, I use the Vitamix.
3. Blend until completely combined.
4. Grease a mini muffin pan and fill cups with batter.
5. Bake for 12 mins and let cool completely before serving.
Note: I like to double or triple this recipe and freeze what we don’t eat. They thaw in just an hour or two!
Note: Omit the dates for a more savory muffin!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (17g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 1 (10%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0.5mg||0 %|
|Sodium 12.6mg||0 %|
|Potassium 36.1mg||1 %|
|Total Carbohydrate 1.7g||1 %|
|Dietary Fiber 0.1g||1 %|
|Sugars, other 1.6g|
|Protein 0.4g||1 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 10
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!