THESE MUFFINS, FULL OF MY FAVORITE warming spices, were a hit from the very beginning. The high-protein combination of flours used makes them a nutritious breakfast snack, and an extremely popular lunch box treat.

WET INGREDIENTS

1 cup pitted dates

1 tablespoon lemon juice

112 cups cooked pumpkin purée

12 cup maple syrup

12 teaspoon vanilla extract

14 cup almond butter

23 cup grated peeled apple or applesauce

DRY INGREDIENTS

12 cup brown teff flour

12 cup chickpea flour

12 cup almond meal

14 cup potato starch

14 teaspoon sea salt

1 tablespoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

14 teaspoon ground cloves

14 teaspoon ground nutmeg

18 teaspoon ground allspice

PREPARATION:

Preheat oven to 350°F and prepare mini-muffin tins with oil or paper muffin cups.

Place dates in food processor and mince. Add remaining wet ingredients and process to combine. Place all dry ingredients in a separate bowl, and whisk to combine.

Pour wet ingredients into dry and mix briefly to combine. Immediately scoop batter by the tablespoonful into muffin tins. Distribute batter evenly. Bake 20 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and set on a rack to cool completely before removing from tins.

MAKES approximately 30 mini muffins

TIP

Muffins freeze well in an airtight container.