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Mesquite Date Muffins

Mesquite flour?  Does it come from mesquite wood?

Um, no.  Mesquite flour is ground from the mesquite pod that drops from the tree or bush.  It’s high in fiber (5g in 2 tablespoons) with a unique, slightly sweet and spicy flavor that varies depending on where it’s harvested.  Along with tasting great and offering a nutritional boost, mesquite flour enhances the crust of gluten free breads.  Argentine mesquite flour from Casa de Fruta is my favorite.  It’s warm and toffeeish tasting, so it’s perfect for this muffin recipe.

Mesquite date muffins

These breakfast muffins are kind of like a traditional sticky toffee pudding, only made as a gluten free, vegan muffin. Yes, it’s a stretch, but you just might need the exercise after the season’s eatings . . .

Mesquite Date Muffin Recipe

Blend dry ingredients in a small bowl and set aside:

2¼ cups gluten free flour*

1/3 cup sugar

1 TB baking powder

¾ tsp xanthan gum

In a microwave safe bowl, combine:

4 oz. dates, pitted

½ cup water

Cover and microwave on high for 2 minutes.  Remove lid and add:

½ tsp baking soda

Use a potato masher to grind up the dates a bit.  Let cool.

In a large bowl, combine:

1 very ripe banana, mashed

¾ cup hemp milk

1/3 cup canola oil

1 TB pure vanilla extract

1 tsp vinegar

Mix dry ingredients into large bowl. Fold in date mixture. Scoop batter into 12 lined muffin cups. Bake at 375 degrees for about 20-22 minutes. Yield: 12 muffins.  Freeze extra muffins to enjoy on an as needed basis.

Baking soda makes cooked dates bubbly and delightful.

*A combination of flours gives the best result for gluten free baking. For this recipe, I used 1 cup brown rice flour, 1/3 cup almond meal, 1/3 cup mesquite flour, 1/3 cup tapioca flour, and ¼ cup potato starch.

Still here?  Today’s Let’s Lunch on twitter features healthy recipes for those New Year’s resolutions.  Take a look at the delicious posts rounded up by Cheryl Tan from A  Tiger in the Kitchen.

Cheryl’s Watercress Soup at A Tiger in the Kitchen

Cathy‘s Avocado, Grapefruit & Shrimp Tartine at Showfood Chef

Emma‘s Quinoa with Grilled Veggies at Dreaming of Pots and Pans

Mai Hoang‘s Spicy Cauliflower at Cooking In The Fruit Bowl

Rashda‘s Curried Black-Eyed Peas at Hot Curries & Cold Beer

Steff‘s Frittata attempt at The Kitchen Trials

Ellise‘s Mandarin Orange and Arugula Salad at Cowgirl Chef

-Linda Bookmark and Share

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