Date & Almond Breakfast Muffins

Prep Time

15 minutes

Cooking Time

40 minutes


12 - 14 muffins


2 ½ cups blanched almond flour

1 Tbsp cinnamon

1 tsp cardamom

2 tsp baking soda

1 tsp sea salt

2 carrots, finely grated

2 large apples, peeled and finely grated

1" hunk of ginger, peeled and finely grated

½ cup unsweetened shredded coconut

3/4 cup chopped dates (raisins also work well)

3 eggs, beaten

½ cup coconut oil or avocado oil

2 tsp vanilla extract


  1. Preheat oven to 350 degrees and line or oil a muffin tin.
  2. In a large bowl, combine everything except the eggs, banana and coconut oil and stir to combine.
  3. In a smaller bowl combine remaining wet ingredients and beat until combined.
  4. Pour wet ingredients into dry ingredients and stir well.
  5. Pour batter equally into 12 muffins cups and bake 30-40 minutes, or until a fork inserted into the center comes out clean.  Store muffins in an airtight container in the fridge.


These high-protein muffins are wonderful for breakfast!  I created this recipe just after my most recent Ayurvedic cleanse - this recipe contains several of the rasayana (rejuvenating) foods that build healthy new tissues after cleansing: coconut, almonds, and dates.  Yum!

If you'd like, you can replace one of the apples with a mashed banana - the result is slightly sweeter