Allergy Free Mini Muffins

Shhh…don’t tell anyone, but these muffins have spinach in them.  You can’t taste it, I promise! 😉  I snuck these mini muffins in my husband’s lunch and my toddler more than willingly gobbled down a couple during snack time.  They both loved them, so safe to say they’re family approved!  But not to worry, if spinach isn’t for you, you can omit the ingredient completely.

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These muffins are allergy friendly AND Paleo AND Vegan!  Meaning no grains, gluten, dairy, eggs, nuts, soy, corn, or even coconut.  They are sweetened with dates and can be catered to your taste buds by increasing or decreasing the number of dates for a sweeter/less sweet flavor.

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Allergy Free Mini Muffins

Ingredients

Instructions

  1. Preheat oven to 350 degrees F.
  2. In food processor, blend dates (pitted) and pumpkin seeds until they form a sticky, course dough.
  3. Add remaining ingredients to food processor and mix well, stopping to scrape the sides every so often.
  4. Scoop dough into a mini muffin pan (about 1 rounded Tbsp per muffin).
  5. Bake at 350 degrees for 15-20 minutes.

Recipe makes 12 mini muffins

*You may add more dates for a sweeter muffin (I suggest 2-3 more).

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These Allergy Free Mini Muffins have an amazing texture – they are moist and soft and mouth-watering.  It’s easy for me to eat an entire batch of muffins in one day (especially sharing with my family) and with these muffins I don’t have to feel bad about it!  I mean, I’m getting in my greens right?

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If you make these, tag me on Instagram or comment below.  I’d love to know your thoughts 🙂

Enjoy!

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7 Comments on “Allergy Free Mini Muffins

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