1 1/2 cups flour

1/2 tsp. baking soda 

1/2 tsp. baking powder

1/2 tsp. sea alt 

2 tsp. cinnamon

1 1/2 cups date sauce (dates+water)

1 tbsp. ground flax meal + 3 tbsp. water (flax egg)

1 tbsp. almond milk

2 tsp. vanilla extract

1 cup dairy free chocolate chips 


Mix together four, baking powder, baking soda, cinnamon and salt. Set aside. 

In a blender, add in wet ingredients. Date sauce, milk, flax egg, and vanilla and stir together until wet mixture is all the way mixed together.

Pour wet mixture in with dry ingredients. Add chocolate chips and mix batter together well. 

Fill each muffin tin 3/4 of the way full.

Bake for 20-25 minutes until tops are golden brown and not soggy. Place in the fridge to cool off. (this will help to firm up the muffins)

Serve cold or warm!

Kayla Jacob

Personal Chef

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