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)
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.
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 🙂
Rhubarb, that weird looking vegetable, commonly mistaken for being a fruit is packed with goodness, minerals and vitamins all of which can be greatly beneficial for our body. This is the first eatable plant that has grown in our garden (not counting the spring onions) so I was on the lookout for some new recipes to inspire me; I really had no idea rhubarb could be so versatile… it turns out there is so much more you can do with rhubarb than the “go to” recipe of rhubarb crumble 🙂
Rhubarb Barbecue Sauce
Roasted Aubergine with Rhubarb Salsa
Sometimes it’s really hard to wake up in the morning and once we are up even a cup of coffee can’t always help us to stay awake. Well, next time you have one of those mornings, try my fruit booster morning smoothie. It will definitely help your energy levels peak and it will also provide your body with some much-needed vitamins and microelements.
Method:
Ingredients:
Serve and enjoy!
Ingredients:
Do not squeeze your mixture too much as this will make it dense and remove moisture from it, which will result in dry falafels later on. If you are struggling to form your desired shape you can:
In a heavy bottomed frying pan, ideally a small cast iron one, preheat 100ml of olive oil (or more if you pan is bigger, ideally you are aiming for enough oil in the pan to cover half of your falafel).