Whole Grain! High Fiber


12 Muffins

Prep Time

10 minutes

Cook Time

22-26 minutes



  • 3/4 cup Arrowhead Mills Crispy Brown Rice Cereal
  • 1/2 cup Bob's Red Mill Coconut Flakes
  • 1 3/4 cups Bob's Red Mill Almond Flour
  • 1 1/2 tsp Bob's Red Mill Baking Soda
  • 1 tbsp Cinnamon
  • 1/2 tsp Marsel Sea Salt
  • 1 cup chopped Dates
  • 2 medium ripe bananas
  • 1/2 cup Pacific Foods Soy Milk
  • 1/4 cup Spectrum Canola Oil
  • 2 tsp Great Northern Maple Syrup
  • 3 medium Eggs
  • 1 tsp Spectrum Apple Cider Vinegar


  1. Preheat oven to 350°F.
  2. In a food processor, blend brown rice cereal and coconut until fine. Place blended coconut/cereal mixture in a large bowl. Add almond flour, baking soda, cinnamon, and salt. Stir to combine.
  3. In a food processor place dates, bananas, soy milk, canola oil, maple syrup, eggs, and apple cider vinegar. Pulse until dates are full combined into the liquid.
  4. Mix the wet mixture into the bowl of dry ingredients until thoroughly combined. Using a ice cream scoop, place portioned scoops into a paper lined muffin tin [note: recipe makes 12 muffins].
  5. Bake for 22-26 minutes, depending on your oven. Let muffins cool on wire rack.

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