Bless Your Heart Muffins
Makes 12 muffins
A bit of morning happiness to make my mom smile :)
2 cups all-purpose gluten free flour
1/3 cup toasted millet
1 super ripe banana
4 dried dates, chopped
1 tsp vanilla
1 tablespoon baking powder
1/4 teaspoon salt
1 cup pomegranate seeds
2 eggs 1 cup dairy-free milk
1 tsp apple cider vinegar
1/4 cup melted coconut oil
Preheat oven to 400 degrees F. Either generously grease muffin tins or line with paper liners.
Place dates in a bowl with 1-2 tbsp boiling water and let sit for 10 minutes. In another bowl add apple cider vinegar to dairy free milk and let sit for 10 minutes. Then process dates and banana in food processor. Once smooth, add dairy-free milk, vanilla extract, and coconut oil and process until completely mix. Finally add eggs and process everything until mixed.
In a large bowl, mix together flour, millet, baking powder, and salt. Gently stir in pomegranate seeds. Add wet ingredients to dry ingredients, stirring until just moistened. Spoon batter into prepared muffin tins, filling almost to the top. Remove the green part of strawberries and cut in half length wise. Cut a little "V" at the top of the strawberry to make a heart. Place strawberry halves on top of each muffin.
Bake approximately 20 to 25 minutes until lightly browned and a skewer comes out clean; remove from oven. As soon as they have cooled enough to handle, remove the muffins from pan and place on a wire rack to finish cooling (if desired).