Sugar Free Prunes Muffins

Light, fluffy and full of flavour, these sugar-free and low-fat muffins make for a perfect treat at any time of the day or night.

Light, fluffy and full of flavour, these sugar-free and low-fat muffins make for a perfect treat at any time of the day or night.This recipe is a spin-off from my Sugar & Wheat Free Fruit and Nut Breakfast Muffins. It has more defined flavours, has less fats due to the reduce amount of coconut oil used and with the addition of the optional dark chocolate and almonds I find it works perfectly as a breakfast muffin too 🙂

Ingredients:

  • 250g prunes; chopped
  • 1 tin / 400ml coconut milk
  • 175g self-raising flour
  • 25g raw cocoa powder
  • 2 eggs; beaten
  • 1tbsp coconut oil
  • 1 1/2tsp bicarbonate of soda
  • 1tsp vanilla extract
  • 1/2tsp cinnamon
  • 1/4tsp nutmeg
  • 50g almonds; chopped coarsely (optional)
  • 50g dark chocolate; chopped coarsely (optional)

Light, fluffy and full of flavour, these sugar-free and low-fat muffins make for a perfect treat at any time of the day or night.Method:

Preheat the oven to 180C fan and prepare a 12 space muffin tin by lining it with paper muffin cases or silicon ones if you have them.

In a medium size cooking pot place the chopped prunes, add the entire 400ml tin of coconut milk after a good shake and bring slowly to a gentle simmer.

Cook on a low heat for 10 minutes or until most of the milk has incorporated itself into the fruit.

Put aside and allow it to cool for 10 minutes; then add 1 table spoon of coconut oil into the mixture and mix well until it has melted and combined into the mix.

Meanwhile sift the flour, cocoa powder, cinnamon and nutmeg, into a large mixing bowl and then add the bicarbonate of soda and mix.

In a seperae bowl, beat the eggs till they are uniform and fully mixed.

Once the prunes have reached room temperature add the vanilla extract, beaten eggs and again mix well.

Finally, fold in the flour mixture. At this stage, if you have opted for using the chopped chocolate and nuts then add them now and fold in gently.

Light, fluffy and full of flavour, these sugar-free and low-fat muffins make for a perfect treat at any time of the day or night.Spread the finished mix evenly between the 12 muffin casings and pop into the earlier preheated oven. Try to work as fast as you can… as the slower you are, the less fluffy the muffins will be when they come out of the oven.

Bake for 18 minutes at 180C fan.

When the time is up, remove them from the oven, remove from the baking tray and place on a wire rack and allow them to cool completely (if you can).

Enjoy all day and night 🙂

Light, fluffy and full of flavour, these sugar free and low fat muffins make for a perfect treat at any time of the day or night.

Black Forest Muffins

Super rich in flavour, light and fluffy these Black Forest Muffins tick all the right boxes plus they are easy to make and best of all, they can be on your table within the hour! Though they do taste better if you can resist until they are cooled completely 🙂

Super rich in flavour, light and fluffy these Black Forest Muffins tick all the right boxes plus they are easy to make and best of all they can be on your table within the hour! Almost everyone loves a classic Black Forest Gateaux but who has access to or even afford one every day? So as we fancied one but didn’t have access to one our creative juices started to flow and this is what we came up with – a black forest muffins!

Ingredients:

  • 150g butter
  • 150g caster sugar
  • 125g flour
  • 25g organic unsweetened raw cocoa
  • 4 eggs; separated
  • 1tsp vanilla essence
  • 1tsp baking powder
  • 75g cherries in juice; drained

For the syrup:

  • 3tbsp cherry juice
  • 2tbsp caster sugar
  • 1tbs cherry liqueur

For the decoration (optional):

  • 150ml whipping cream
  • 10 cherries
  • Chocolate shavings

Method:

Preheat the oven to 180C.

Prepare 10 cups in a muffin tin tray by lining them with paper muffin cases or lightly greasing.

In a heavy bottomed saucepan, on a low heat melt the butter and sugar, gently bring to the boil and cook for a minute or two stirring constantly till the sugar has completely dissolved. Remove from the heat, transfer into a large mixing bowl and set aside to cool.

In a clean and dry bowl whisk the egg whites until peaks form.

Once the butter and sugar mixture has cooled down, stir in the egg yolks followed by the vanilla essence, then sift over flour, cocoa and baking powder and mix well.

Then gently fold in the cherries and whisked egg whites.

Spoon the batter into the earlier prepared muffin cases and bake for around 15 minutes or until well risen and firm to the touch, use a wooden toothpick to check, it should come out clean when you stick it into the middle of the muffin.

Whilst your muffin are baking mix up the syrup by combining all the listed ingredients. If you are struggling with dissolving the sugar simply heat the cherry juice up a bit.

Once the muffins are baked remove from the oven and whilst still hot slowly drizzle a little bit of the syrup mix onto each muffin. It will give them a wonderful shiny finish 🙂

If you are opting for the fully loaded version of the muffin with whipped cream then whip the cream (I don’t add sugar but if you fancy more sweetness, you might want to add a tablespoon of icing sugar… or two) so it is ready for serving.

Once you are ready to eat, simply decorate your shiny muffins with the whipped cream and place a cherry on top; finish with some chocolate shavings sprinkled all over…

Perfection!

Super rich in flavour, light and fluffy these Black Forest Muffins tick all the right boxes plus they are easy to make and best of all they can be on your table within the hour! In the past we used to only bake these muffins for special occasions, especially if we opted for the whipped cream finish but lately we have decided that actually, every day is a special day, so why not treat ourselves for no particular reason at all!

What is your favourite special occasion dessert?

Super rich in flavour, light and fluffy these Black Forest Muffins tick all the right boxes plus they are easy to make and best of all they can be on your table within the hour!

Pomegranate & Passion Fruit Muffins

If you love fruits you will love these muffins; they are moist, zingy and very fruity, filled with crunchy seeds offering an unusual sensation in your mouth and a wonderful flavour combination on top, not to mention their totally divine smell… just being close to them you will instinctively know there are passion fruits somewhere around.

If you love fruits you will love these muffins; they are moist, zingy and very fruity, filled with crunchy seeds offering an unusual sensation in your mouth and a wonderful flavour combination on top, not to mention their totally divine smell… just being close to them you will instinctively know there are passion fruits somewhere around.Unfortunately for some of my readers this is not a sugar free recipe but I might just try to develop a sugar free version of them as they are truly something special.

To be honest I wasn’t planning on baking such fruit rich muffins but as I had some passion fruits close to their use by time and also I had just returned from a foodie shopping expedition carrying a small carry bag full of pomegranates (lately, this seems to be my “go to” fruit) and Mark was nagging me for some “normal” muffins, I decided to give these flavours a try. And oh boy, am I glad I did because I totally love the final effect. It’s so aromatic and unusual. I think the sensation of the crunchy seeds when biting into them makes them one of the kind.

If you love fruits you will love these muffins; they are moist, zingy and very fruity, filled with crunchy seeds offering an unusual sensation in your mouth and a wonderful flavour combination on top, not to mention their totally divine smell… just being close to them you will instinctively know there are passion fruits somewhere around.The recipe will make 6 full size muffins.

Ingredients:

  • 150g flour
  • 120ml milk
  • 100g caster sugar
  • 30g butter; slightly melted
  • 4 passion fruit
  • 1 egg; lightly beaten
  • 1tsp vanilla essence
  • 1/2tsp baking powder
  • Giant handful of pomegranate seeds

Method:

Preheat your oven to 200C and line a 6 muffin baking tray with paper or silicone muffin casings.

In a large bowl mix together the flour, baking powder and sugar.

In a second bowl mix the milk, butter, egg, vanilla essence and passion fruit pulp then gently hand whisk until combined.

Add the wet ingredients mixture to the dry ingredients mix and fold in until just combined. Do not under any circumstances over mix them or the muffins will come out tough.

Add the pomegranate seeds and mix in gentle till evenly distributed. Finally spoon the batter into your earlier prepared muffin cases.

Bake in a preheated oven at 200C for 20-22 minutes. You want them well risen and lovely golden brown on top.

Remove from the oven and move onto a cooling rack.

Let them cool completely before serving (if you can withstand the super intense fruit aroma around the house that is).

If you love fruits you will love these muffins; they are moist, zingy and very fruity, filled with crunchy seeds offering an unusual sensation in your mouth and a wonderful flavour combination on top, not to mention their totally divine smell… just being close to them you will instinctively know there are passion fruits somewhere around.

If you love fruits you will love these muffins; they are moist, zingy and very fruity, filled with crunchy seeds offering an unusual sensation in your mouth and a wonderful flavour combination on top, not to mention their totally divine smell… just being close to them you will instinctively know there are passion fruits somewhere around.So, what do you think?

Have you ever had any kind of muffins with crunchy seeds before?

Sugar Free Dates & Coffee Muffins

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.

Light and fluffy with complex flavours revealing themselves as you eat these delightful 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…

Ingredients:

  • 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.

Method:

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!

Light and fluffy with complex flavours revealing themselves as you eat these delightful date and coffee muffins are pure indulgence yet surprisingly diet friendly and sugar free. Light and fluffy with complex flavours revealing themselves as you eat these delightful date and coffee muffins are pure indulgence yet surprisingly diet friendly and sugar free. 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.

Dry Apples & Cinnamon Muffins

Quick and easy to make these dry apples & cinnamon muffins make for a perfect sugar free treat.

Quick and easy to make these dry apples & cinnamon muffins make for a perfect sugar free treat. Frankly when I entered my kitchen the other day I was all for baking with coffee. My mind was set for a coffee treat but once I started preparing my ingredients I came across a big bag of dried apples which my mum had lovingly prepared for me… suddenly the coffee was out the window and the apples were in. As they were dried apples I wasn’t really sure what to do with them so I settled for yet another sugar free muffins. It was a good choice. The muffins came out perfectly oozing with rich apple flavour.

Ingredients:

  • 200g dry apples; chopped
  • 50g raisings
  • 250ml strong tea
  • 140g flour
  • 100g unsalted butter
  • 2 eggs; beaten
  • 2tsp cinnamon
  • 1tsp bicarbonate of soda
  • 1tsp vanilla essence

Method:

Preheat the oven to 180C fan and prepare a 12 muffin tin by lining it with paper muffin cases or silicon ones.

In a medium sized cooking pot place your lovely chopped dry apples, add 250ml of freshly brewed tea (I used black vanilla tea) and bring it to a gentle simmer.

Cook on a low heat for about 5 minutes or until all the liquid has incorporated into the apples.

Put aside and allow it to cool for a few minutes.

Quick and easy to make these dry apples & cinnamon muffins make for a perfect sugar free treat. In the meantime, sift your flour and mix with the bicarbonate of soda.

Beat the eggs.

Now back to our apples…

Add the butter and stir until melted and mixed in.

Add the cinnamon and vanilla essence and stir well.

Finally fold in the flour and bicarbonate of soda mixture, add the eggs and raisings and mix until fully combined but try not to over mix it.

Use a table spoon and scoop one heaped tablespoon of mixture into each muffin casing.

Pop into earlier preheated oven and bake for 18-20minutes at 180C fan.

When the time is up, remove from the oven, remove from the baking tray and place on wire rack and allow them to cool completely.

Quick and easy to make these dry apples & cinnamon muffins make for a perfect sugar free treat. Quick and easy to make these dry apples & cinnamon muffins make for a perfect sugar free treat. Enjoy!