Muffins are definitely one of my favourite comfort foods. When I think of muffins I imagine a nice quite afternoon with freshly baked muffin and a bit of high quality speciality coffee I buy from Gourmet Coffee.
Usually I make totally oil-free muffins, but this recipe is a bit more festive and uses coconut oil which goes so well with cacao and carob.
15 dates, pitted and chopped
1 big banana
90g (about 5 tbsp, 3.17oz) coconut oil
200ml apple sauce
155g (5.47oz)oat flour
120g (4.23oz) raw buckwheat flour
2 tsp baking powder
2 heaped tbsp (about 21g, 0.74oz) carob powder
2 heaped tbsp (about 21g, 0.74oz) raw cacao powder
400 ml berries, frozen or fresh (if frozen, do not thaw)
- In a small bowl, cover the chopped dates with 250ml water and let soak for at least 15 minutes.
- In a big bowl, mix together the flours, baking powder, carob powder, and cacao powder.
- Place the dates with the soak water, banana, and melted coconut oil into a blender and blend until smooth. Add apple sauce and blend again.
- Add this date mixture to the bowl of dry ingredients, and mix until all the dry ingredients have disappeared.
- Gently fold in the berries. Spoon the batter into a silicone muffin pan or parchment muffin papers in a metal pan. This recipe makes 12 big muffins.
- Heat oven to 350 F (175 C). Bake for 30-35 minutes. The muffins will be done when cracks appear, and when a toothpick inserted comes out clean. Let cool in the pan for at least 15 to 20 minutes before removing.
– make your own apple sauce – peal 4 small or 2 big apples and boil in a bit of water for 5 minutes. Let cool.
– If you use tartrate baking powder (like I did), add 10 g to the dry ingredients.
– If you do not have oat flour, you can just measure 155 g of oats and grind them into flour.
– store the leftover muffins in freezer. Heat up in oven whenever needed.
Nutritional info (1 big muffin): 218 kcal, 29.7g carbohydrates, 9.15g fats, 4.11g protein, 4.87g fiber