Muffins1

Whole Grain Brunch: Cinnamon Date Muffins

by Guest in Featured Articles, Gluten Free, Recipes

For May, we’ve teamed up with Attune Foods to bring you Whole Grain Brunch. We challenged eight food bloggers to develop a whole grain brunch recipe using one of our flours and an Attune Foods cereal. Each week, two bloggers will post a great whole grain brunch recipe.  Here is the third of the eight recipes from Meg Steffy Schrier of Meg’s Food Reality.


Muffins are a wonderful transportable treat to bring to any brunch. They are also a great way to get some healthy whole grains into your day. I was challenged to develop a whole grain brunch recipe using a Bob’s Red mill flour and Attune foods cereal. I decided on crispy brown rice cereal and almond flour to conjure up a healthy muffin filled with healthy fats, protein and carbohydrates. I hope you enjoy it!


Cinnamon Date Muffins

  • 1-3/4 cups Almond Meal
  • 3/4 cup Brown Rice Cereal
  • 1/2 cup Unsweetened Coconut Flakes
  • 1 1/2 tsp Baking Soda
  • 1/2 tsp Sea Salt
  • 1 Tbsp Cinnamon
  • 2 tsp pure Maple Syrup
  • 1 cup pitted Dates
  • 2 medium ripe Bananas
  • 3 medium Eggs
  • 1 tsp Apple Cider Vinegar
  • 1/4 cup Canola Oil
  • 1/2 cup Soy Milk

Preheat oven to 350°F.

In a food processor, blend brown rice cereal and coconut until fine. Place blended coconut/cereal mixture in a large bowl. Add almond flour, baking soda, cinnamon, and salt. Stir to combine.

In a food processor place dates, bananas, soy milk, canola oil, maple syrup, eggs, and apple cider vinegar. Pulse until dates are full combined into the liquid.

Mix the wet mixture into the bowl of dry ingredients until thoroughly combined. Using a ice cream scoop place portioned scoops into a paper lined muffin tin [note: recipe makes 12 muffins].

Bake for 22-26 minutes, depending on your oven. Let muffins cool on wire rack.

Enjoy these muffins with family and friends, perfect for a transition into spring.


They are power packed with healthy fats, fiber, and protein!

Meg is a seasonal inspired cook who blogs about her everyday life as a dietetic intern, living with Crohn’s and severe gluten intolerance, at Meg’s Food Reality. She looks forward to every day helping others find out how wonderful vegetables, fruit and whole grains can be! In her spare time, she is a personal trainer and tries to spend as much time outside with her dog as possible.

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