These snack-sized muffins are full of fibre and protein for your little ones. They are naturally sweetened and full of good fats. This recipe uses the whole orange, skin and all for additional fibre and a lovely soft consistency. Dried figs or prunes could replace the dates and you could use coconut yoghurt if you would like to make them dairy free.
Orange Muffins
- 1 orange (large)
- 4 dates (fresh)
- 1 1/4 cup spelt flour (white or wholegrain)
- 1/4 cup desiccated coconut
- 2 tsp baking powder
- 1/3 cup olive oil
- 1/3 cup maple syrup
- 1/2 cup greek yoghurt
- 2 eggs
- 1 tsp vanilla extract
- 1 pinch salt
Preheat the oven to 190 degrees celsius. Fill a pot with water and simmer the orange on low for about half an hour until the orange skin is soft. It should be easy to insert a fork into the skin. Blitz with a stick blender or food processor until smooth and set aside.
Remove the pips from the dates and place 4 of them in a cup of warm water to soften, leaving one for garnish if you like.
Combine all of the dry ingredients into a medium sized bowl.
In a separate bowl combine olive oil,maple syrup, yoghurt and vanilla and stir to combine.
Whisk the eggs and add them to the wet ingredients. Gently fold the wet and dry ingredients together until combined.
Remove the dates from the water and roughly chop them. Fold the orange and dates through the batter.
Divide evenly into a greased 12 muffin tray, Garnish with the remaining date if you desire and bake for 15-20 minutes.
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