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.