How to Make Moroccan Almond-Date Breakfast Muffins
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Preheat oven to 350°F (175°C). Line 8-cup muffin tin with papers.
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In a large bowl, whisk whole wheat flour, almond flour, cinnamon, cardamom, baking powder, baking soda, and salt.
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In another bowl, combine applesauce, olive oil, yogurt, and egg. Add to dry ingredients and mix until just combined.
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Fold in dates and toasted almonds.
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Divide batter evenly among muffin cups. Bake for 18 minutes, until tops are golden and a toothpick comes out clean.
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Cool in tin for 5 minutes, then transfer to wire rack.
Pro Tips for Perfect Moroccan Almond-Date Breakfast Muffins
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of whole wheat flour, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Moroccan Almond-Date Breakfast Muffins?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Moroccan Almond-Date Breakfast Muffins?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for whole wheat flour?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain nuts, eggs, dairy, gluten-containing ingredients depending on the specific ingredients you use. Always check labels and make swaps as needed.