Chia Seed Muffins

Makes 12 muffins

These muffins are luxurious, moist and oh so delicious. The combination of dates, chocolate and chia seeds turns them into a perfect breakfast, snack or pick-me-up, when you need it most. And they freeze beautifully, so there can always be one at hand, if necessary.

12 large dates
1 cup water
1/2 cup butter, softened
2 Tbsp honey
1/2 mashed ripe banana
3 large eggs, lightly beaten
1/2 cup milk
1/2 cup chia seeds plus more for topping
2 cups whole wheat pastry flour
2 Tbsp cacao powder
1/2 tsp salt
3 tsp baking powder
1/2 cup plain yogurt
1 tsp vanilla extract

Preheat the oven to 350 degrees F.
Cover pitted dates with the water and cook over stovetop in a saucepan over medium heat until they get soft, about 15 minutes. Mash or puree in food processor.
In the meantime, mix dry ingredients and set aside.
Once dates are soft, mix dates and water with a hand-held mixer or food processor. Add banana, soft butter and honey and mix until smooth.
Slowly add eggs while continuing to mix the wet ingredients, also including the milk and chia seeds.
Fold the dry ingredients into the wet ingredients by 1 cup increments alternating with a spoonful of yogurt. Add the vanilla at the end. Mix but do not overheat.
Spoon into muffin tins and bake for about 20 minutes or until toothpick comes out clean.
Serve warm, keep at room temperatures for a day and refrigerate or freeze after that.

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