no-refined sugar blueberry muffins

 I'm moving away from refined sugars but do still eat dates, and these nice looking no-sugar blueberry muffins caught my eye.

Here's what I plan to do when I get a blender someday:

Ingredients

• 1 cup pitted dates chopped (10-12 dates)
• ½ cup boiling water boiling
• 1 cup whole wheat flour
• 1 ½ cups rolled oats
• 2 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoons cinnamon
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 cup milk
• 1 ½ cups of blueberries

Instructions

 

• Preheat oven to 350 degrees.
• Boil water, measure 1/2 cup.
• Place chopped dates into a blender, then pour boiling water on top of the dates. Blend until dates are pureed.
• Add remaining ingredients (except blueberries) to blender, starting with the dry ingredients.
• Once all ingredients are in the blender, blend until mixture comes together.
• Gently fold in blueberries with a rubber spatula.
• Pour directly into a greased or lined muffin pan, about ¾ full.
• Bake for 18-22 minutes, until the center of the muffins bounce back when gently poked

 

incredibly good blueberry pancakes

I was looking for a recipe to use up sour cream, and found this one for blueberry pancakes.  SO GOOD.

Blueberry Sour Cream Pancakes

 

Ingredients

• 2 cups (283g) all-purpose flour
• 3 Tbsp (42g) granulated sugar
• 2 tsp baking powder
• 3/4 tsp baking soda
• 1/2 tsp salt
  
  
• 1 1/4 cups (295 ml) milk (anything but skim)
• 1 cup (8oz) sour cream
• 2 large eggs
• 5 Tbsp (2.5 oz) unsalted butter, melted, plus more cold butter for griddle
• 1 1/2 cups (8 oz) fresh blueberries

Directions

• Preheat an electric griddle to 400 degrees (a non-stick skillet set over medium heat will also work).
• In a large mixing bowl whisk together flour, sugar, baking powder, baking soda and salt 20 seconds, then create a well in center of mixture. In a separate medium mixing bowl whisk together milk, sour cream and eggs until well blended (melt butter at this point, if you haven't already).
• Pour sour cream mixture into flour mixture and whisk just until about 3/4 of the way combined (there should still be large lumps and some flour streaks). Immediately pour in blueberries and melted butter and fold just to evenly distribute, about 5 times. Butter griddle (only butter spot you'll be adding batter because the butter will burn quickly if you don't immediately drop batter after buttering) then pour a heaping 1/3 cup batter onto griddle. Allow to cook until bottom is golden brown then flip and cook opposite side until golden brown. Repeat with remaining batter. Serve immediately with maple syrup.
• Recipe source: adapted slightly from Taste of Home