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Protein-Packed Chocolate Fig Breakfast Muffins

These scrumptious, fiber-and-protein packed chocolatey muffins are the perfect portable breakfast! Make a dozen and enjoy them all week.

Servings 12

Ingredients

  • 1 cup whole wheat or white all purpose flour
  • 2 cups almond flour
  • 2 1/2 cups unsweetened chocolate flavoured Almond Breeze
  • 1/2 cup water
  • 1 egg
  • 1 cup dried figs
  • 1 cup dates
  • 3/4 cup non-alkalized cocoa powder
  • 1/3 cup chia seeds
  • 2/3 cup coconut oil
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon vanilla

Instructions

  1. Preheat oven to 350F.
  2. In a large bowl, combine the all-purpose flour, almond flour, cocoa powder, chia seeds, baking powder, and baking soda. Mix well.

  3. In a high-speed blender, combine the Almond Breeze, water, egg, figs, dates, coconut oil, and vanilla. Blend until mostly smooth - you’ll see some small pieces of dates and figs in the mixture, and this is how it should look.

  4. Fold the wet ingredients into the dry ingredients, mixing gently until incorporated. Do not overmix.
  5. Spoon batter into muffin cups or greased muffin tin.
  6. Bake for 40 minutes or until a toothpick inserted into the centre comes out mostly clean (some residue is normal, as these muffins are quite moist).

Recipe Notes

Store in an airtight container….if you have them for that long ;)