Sticky Date Muffins

Wholesome muffins, with the whole taste. Ba dum dum tsh. Okay so I won’t ever make it as a comedian. BUT, as far as muffins and cake goes, these are pretty good for you, and actually taste nice, too. You could even have these as a decent grab and go breakfast. Despite what the fitspo Instagram’s say, you don’t always have to have either a smoothie bowl Vincent van Gogh would be proud of, porridge adorned with every super fruit going, or something involving eggs and avocado. Who knew.

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I could go down the whole ‘refined sugar free’ route, because, yes, they technically are. You’re still getting sugar, but you’re also getting all the vitamins, minerals and fibre from the using the whole fruit as opposed to a granulated form. The main reason for using dates in this is because of the moisture and texture they give anyway, in much the same way as using banana does.

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Anyone who follows me on Instagram might have seen that I’m experimenting with ‘healthier’ treats (cakes, brownies etc) to try and trick my Dad into having a healthier alternative, but without him knowing. This is one of those experiments. However, unfortunately I did end up eating this one myself so I’ll have to do a re-run.

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Ingredients:

Makes 5

  • 120g pitted dates
  • 60ml hot water
  • 20g dairy free spread (or butter)
  • 2 tsp date syrup (or treacle)
  • 40g brown sugar alternative (or regular brown sugar)
  • 60ml egg white (or 1 large egg)
  • 20ml milk
  • 90g wholemeal flour
  • 30g soya flour
  • 1/2 tsp baking powder
  • Homemade Toffee Sauce, to drizzle

Directions:

  1. Preheat the oven to 170C. Have 5 silicone muffin cases to hand.
  2. Put the chopped dates and water in a bowl, cover and microwave for a minute. Stir and mash until all of the water is absorbed. Set aside.
  3. In a medium bowl, melt together the spread and syrup in the microwave. Stir in the ‘sugar’, followed by the egg and milk. Add the date mixture and blend with a stick blender until smooth. If you don’t have a stick blender, a small food processor works fine. Alternatively just mash as well as you can – you’ll get a bit more texture but sometimes that’s better anyway.
  4. Stir the flour, soya flour and baking powder into the wet mixture until combined. Divide the mix between 5 silicone muffin cases and bake for 15-20 minutes.
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