Muffins -- Moist, spongey, and delicious

So, these days, it's muffins for breakfast everyday for my son. That's what's up with this string of sort of strange, oddly hearty muffins. Although these have peanut butter and coconut in them, they taste neither like peanut butter nor like coconut. They are exceptionally moist, nice and spongey, super high in protein, and wonderfully datey. A great breakfast or a perfect, on the go snack.

ingredients:

1 cup crunchy peanut butter (250 g)
2 cups water

1 tsp sea salt

1 tsp vanilla bean (ground)

1 tsp ceylon cinnamon

1/2 cup ground flax meal
1/4 cup chia seeds
1/4 cup hemp flour
1/4 cup shredded coconut

4 eggs


1/2 tsp baking soda
1 cup pecan meal
1 cup almond meal

1 cup chopped dates


directions:

preheat the oven to 345

1. combine the boiling water and peanut butter, and stir until smooth
2. add the vanilla bean, cinnamon, sea salt, black pepper, flax meal, chia seeds, hemp flour, and shredded coconut.
3. add the eggs and mix well
4. add baking soda
5. add almond meal and pecan meal and stir
6. add chopped dates
7. scoop into 24 prepared muffin cups
8. bake at 345 for 30 minutes