Monday, 20 April 2015

Blueberry Pecan Muffins

After spotting the first signs of spring back in Norway, I celebrated by making some muffins based on pecans and blueberries. I first wanted to leave the blueberries whole, but I ended up mixing the blueberries into the batter, and the result actually was fenomenal! I especially love the moist and almost gooey consistency. 

Blueberry Pecan Muffins
Makes about 10 small muffins

2 cups pecans
1 cup shredded coconut
3 organic eggs
1 tsp ground cinnamon
10 pitted medjool dates
1 large banana
2 tsps baking powder
2/3 cup almond milk
1 tbsp vanilla extract
1 1/2 cup blueberries

Preheat the oven to 200°C / 400°F. Have the pecans in a food processor and blend it until you´ve got a fine flour. Whisk the eggs in a separate bowl, and add that and the rest of the ingredients into the food processor. Mix until you have a nice batter with the right consistency, and if needed, add some more almond milk or shredded coconut. Pout the batter into 10 muffin molds, and cook for 20 minutes. 

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