Light and fluffy with complex flavours revealing themselves as you eat these date and coffee muffins are pure indulgence yet surprisingly diet friendly and sugar free.
Coffee or “gogo juice” as Mark likes to call it is a must have for most of us each morning. We drink it to boost our energy levels so we can start to face the day ahead… but this is only partially true isn’t it?
In the last few months the new “healthy me” hasn’t found the need for a cup of coffee in the mornings. Most days I have a protein shake packed with matcha and I am just as ready to go, yet I still have my coffee each day simply due to its unique flavour. Coffee is a wonderful ingredient not only for drinking but for cooking and baking too… tiramisu, cheesecakes, truffles, these are all delicious desserts made with coffee and if you are a coffee lover you really should give them all a try some day… but for now… back to earth and my muffins 😉 so what do I need I hear you ask…
- 250g dates; finely chopped
- 200ml full fat milk*
- 50ml very strong espresso from good quality coffee
- 140g white flour
- 2 eggs; beaten lightly
- 2tbsp coconut oil; rounded
- 2tbsp coconut nectar
- 2tbsp raw cocoa powder
- 1 1/2tsp bicarbonate of soda
*If you aren’t a huge fan of full fat milk, you can use any milk you fancy or even a water but full fat milk adds something a bit special to these muffins; I am not quite sure (apart from he taste) what it is but it does make a world of difference.
Preheat the oven to 180C fan and prepare a 12 muffin tin by lining it with paper muffin cases or silicon ones. The recipe will make 10 full size muffins but I assume there isn’t a 10 muffin tin out there.
Brew 50ml of strong, good quality coffee (Lavazza is a perfect choice). If you make it from espresso make it a triple or even a quadruple shot.
In a medium size cooking pot place the dates add milk and coffee and bring it to a gentle simmer.
Cook on a low heat for about 3-5 minutes or until all liquid has incorporated into the fruit and don’t forget to stir ever so often to reduce the risk of any sticking.
Put aside and allow it to cool for a few minutes.
In the meantime, sift your flour and cocoa powder and mix with bicarbonate of soda then in a separate small bowl or a mug beat the eggs.
Now back to our dates…
Add two heaped table spoons of good quality raw virgin coconut oil and stir until melted and mixed in, finally add the coconut nectar and again stir until incorporated into the mix.
Fold in the dry ingredients being the flour, cocoa and bicarbonate of soda mix, finally add the eggs and stir until fully combined but not over mixed.
Use a table spoon or an ice cream scoop and spread your batter evenly between 10 muffin cases. You can make 12 muffins if you have a mild case of OCD but they are going to be slightly more flat and just a bit on the small size.
Pop into your earlier preheated oven and bake for 18-20 minutes at 180C fan. In case you made 12 muffins check them 1 or 2 minutes earlier just to be on the safe side.
The muffins should be firm to the touch and a toothpick pushed into the middle of one should come out dry and clean.
When the time is up, remove from the oven, remove from the baking tray and place on a wire rack allowing them to cool completely.
Serve and enjoy!
I have to admit with my podding (aka listening to my Slimpod) I hardly ever eat sweets lately and if I do I find that half of something is usually more than enough… well this wasn’t the case with these muffins… I had two as soon as they became eatable (aka cool enough to eat without burns or blisters) and then finished half of Marks one whilst he was distracted… ooops! These are by far my most favourite sugar free creation to date.