Description
Moist and dense, these refined-sugar free muffins are a perfect start to any day. They also make a great teatime treat or late afternoon pick-me-up. The ingredient list may look daunting, but is made up of mainly baking and grocery staples. Give them a try!
Ingredients
½ cup (125ml) old fashioned rolled oats (NOT the quick-cooking kind)
½ cup oat flour (either store bought or make your own by pulsing oats in a food processor for a few minutes)
½ cup buckwheat flour
½ cup wholewheat baking flour
¼ cup (62.5ml) unsweetened desiccated coconut
1 tsp baking soda
1½ tsp baking powder
¼ tsp salt
1 tsp ground cinnamon
½ tsp nutmeg
1 cup coarsely grated carrot
150g fresh medjool dates, pitted and chopped (around 10 dates, depending on their size)
2 eggs
2 small-medium overripe bananas, mashed
⅓ cup coconut oil
½ cup unsweetened almond milk (or other milk of choice)
1 Tbs maple syrup (or honey)
1 tsp vanilla essence
¼ cup (total) seeds and chopped walnuts (I use pumpkin seeds, but sunflower & sesame would also work)
Instructions
- Pre-heat the oven to 180C (350F).
- Place all the dry ingredients (except for the nuts and seeds!) in a large bowl and mix to combine.
- Add all of the wet ingredients into a separate bowl and mix to combine.
- Add the grated carrot and chopped dates to the wet ingredients.
- Add the wet ingredients to the dry ingredients, along with the chopped nuts and seeds (if using) and fold together gently until just combined. Do not over-mix.
- Using a soup spoon, scoop enough mixture into a greased muffin tray to ¾ fill each muffin cup.
- Place in the centre of the heated oven and bake for 15-18 minutes for smaller muffins; and 25-28 minutes for larger, breakfast-size muffins.
- Test by inserting a toothpick into the centre of a muffin. If it comes out clean, they are ready. You will also know when they are ready because your kitchen will smell heavenly.
- Turn out and allow to cool on a cooling rack – or enjoy them warm with a dollop of almond butter.
Notes
* This muffin recipe can easily be made suitable for vegans, by subbing the eggs with 2 flax-eggs. The texture does change slightly, but the flax adds a great, subtle nuttiness to the taste.
* To make them nut free, omit the walnuts in the recipe.
* Be sure to freeze whatever you don’t eat within 3-4 days – they freeze well. And don’t store them in the fridge. A storage container on the kitchen counter should be perfect.