9 servings (1 muffin each)
Ingredients:
1 cup fat free cottage cheese
2 eggs
3/4 cup unsweetened applesauce, divided
1/4 cup unsweetened almond milk
1 tsp vanilla extract
1 1/2 cups spelt flour
13 tsp date powder, divided
1 tsp baking powder
1/2 tsp table salt
2 tsp cinnamon, divided
1 tsp unsweetened cocoa powder
Directions:
Preheat the oven to 350°F. Prepare a muffin tin by lining 9 of the 12 holes with paper liners. Coat the liners with cooking spray (or use a silicone muffin pan).
In a food processor or blender, process the cottage cheese, eggs, almond milk, 1/4 cup applesauce and vanilla extract until well combined and smooth. Set aside.
To a medium sized bowl, add the flour, 11 tsp of date powder, baking powder, salt and 1 tsp of cinnamon. Mix to combine.
Add the processed wet ingredients and mix until just combined. Set aside.
To make the cinnamon swirl, in a small bowl, combine 1/2 cup unsweetened applesauce, 2 tsp date powder, 1 tsp cinnamon and the cocoa powder.
Drop tbsps of the cinnamon mixture to the batter and swirl in.
Spoon the batter evenly into the prepared muffin cups.
Bake for 30 minutes or until muffins are golden brown and cooked through.
Suggested Serving: Serve topped with cream cheese yogurt frosting/dip (see recipe).
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