Salted Almond Butter Stuffed Dates

I love to use dates and other dried fruits for when my kids or I are wanting candy. They are so naturally sweet and can satisfy the craving quickly and while they have a naturally high sugar content, few will argue that the natural sugar found in a date is preferable to the added sugar found in candy. Especially when paired with the fiber. Fiber has hit a fever pitch in the wellness world and my guide to fiber is available here if you want to know how much fiber you need and how to get it.

These almond butter stuffed dates are the easiest snack for when you’re craving something sweet - the perfect mix of sweet, salty, fiber, protein, and fat. Give this one a try - you won’t regret it.

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Dates - high in fiber and antioxidants; potential brain-booster from the anti-inflammatory effects of featured antioxidants

Almond Butter - good source of protein and healthy fat; nutrient-dense with antioxidants, vitamin E and magnesium (a healthy blood pressure promoter)

Sea Salt - balances electrolytes, promotes skin health, high quality salt is a great source of trace minerals

Banana Chocolate Chip Mini Muffins

Breakfast. Snack. Dessert. You name it, these will fit the bill. So quick, easy, healthy, and delicious you’ll probably want to make a double batch because they freeze beautifully and you just never know when you might need them…can I get an “amen”?

I use eggs in these (and most of my recipes) but fear not egg-free people of the world, you can still have your banana chocolate chip mini muffins and eat them too. Here’s a simple sub for the two eggs required in this recipe (and many others): 2 Tbsp ground flaxseed + 4 Tbsp water. It’s called a flax egg and it makes egg-free baking doable. Easy peasy. Now here’s the goods:

Ingredients:

2 very ripe bananas, mashed

2 eggs (or 2 Tbsp ground flaxseed + 4 Tbsp water)

1/4 cup unsweetened applesauce

1/3 cup unsweetened, vanilla almond milk

1/4 cup almond butter

1 tsp baking powder

2 tsp cinnamon

1/4 cup almond flour

2 Tbsp coconut flour (or sub more almond flour)

Mini chocolate chips (I like EnjoyLife Foods dairy-free)

Directions:

Preheat the oven to 350F. Grease a mini muffin tin and fill with batter. Bake 10-12 minutes or until a toothpick comes out clean. Cool slightly then transfer to wire rack.