Chia Muffins a la Le Pain Quotidien

Ingredients

• Dates

  Medjool

  12 date, pitted or 288g

• Water

  Plain, clean water

  1 cup or 237g

• Canola oil

  ½ cup or 109g

• Organic Raw Blue Agave

  Trader Joe's

  1 serving or 21g

• Banana

  Raw

  ½ cup, mashed or 112g

• Egg

  Whole, fresh eggs

  3 extra large or 168g

• Silk unsweetened

  Soymilk

  ½ cup or 122g

• Chia seeds

  Seeds, dried

  48g

• Wheat flour

  Whole-grain

  2 cup or 240g

• Dark chocolate

  60-69% cacao solids

  24g

• Salt

  Table

  ½ tsp or 3g

• Baking powder

  Leavening agents, low-sodium

  3 tsp or 15g

• Nonfat greek yogurt

  Nonfat, plain

  6 oz or 170g

• Vanilla extract

  1 tsp or 4g

Directions

1. Preheat oven to 350 degrees
2. Cover pitted dates with water in small saucepan over med low heat and cook until dates get mushy, about 15 minutes. Mash or puree in food processor.
3. Meanwhile, mix dry ingredients together and set aside.
4. Once dates are mushy add to mixer with banana, oil, agave and mix until smooth. Then add eggs in a slow stream followed by a half cup of soy milk and the chia seeds.
5. Chia seeds soak up moisture so you may need to add additional soy milk later to get the right consistency
6. Now fold in the dry ingredients in 1/2 cup increments, alternation with dollops of yogurt. Do not overbeat. Add vanilla with the last scoop of yogurt.
7. Spoon into muffin tins and bake for about 20 minutes. (You can also do in small loaf tins, cook for about 40 minutes, or until a toothpick comes out clean).
8. Keep at room temp for a day and refrigerate after that.
9. http://www.tastebook.com/recipes/3261181-Chia-Muffins-a-la-Le-Pain-Quotidien