Date Muffins – gluten free grain free dairy free sugar free & delicious!

Date-Muffins-web

These are delicious, truly, the critics in the street have all agreed!  While they are gluten free, grain free, dairy free, refined sugar free (it’s only in the dates) there are no tricky ingredients so they are definitely easy to make, they are really quick and could be a breakfast on the go, in the lunch boxes or an after school snack or a sneaky bite with a cuppa like I’m having now.  The recipe is from Tania Hubbard’s Gluten Free Grain Free Co – Date Muffins – I have adapted it for the Thermomix below or click on the link for Tania’s original recipe.

I made 9 normal (cupcake) sized muffins (using silicon moulds in a muffin tin) and 8 mini muffins with this recipe but it would make 12 normal sized muffins or at least 24 mini’s.  Tania says you can also make it as a cake, just use a lined spring form tin and cook for 35 – 40 minutes instead.

Time Saving Tip: These can be frozen so you could set some aside for the busy days

Tip on Coconut flour: Don’t be scared to use it it just takes a bit of getting used to and it’s fantastic in baking.  It is high in dietary fibre and low in carbs.  It is hugely absorbent so you do use a lot of eggs with it but they are good for you too so you are increasing the nutritional content of the dish.

If you want to read more about Tania & her cookbook go to her site here or if you want to know what I think I said it here.

Anyway enough of that here is the recipe…

*Update: I just did these with a variation and used the zest of 1 orange – if using the Thermomix just peel an orange with a veggie peeler and put it in the TM bowl at the beginning with the dates & coconut flour to grate it then.

Delicious Date Muffins

Ingredients

  • 1 1/2 C (140 g) dates
  • 1/2 C (35 g) Coconut flour
  • 1 medium ripe banana
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp bicarb soda
  • 1 tsp creme of tartar
  • good pinch salt
  • 3 Tbsp coconut oil (or olive oil or butter)
  • 1/2 C (85g) water
  • 6 eggs

Instructions

  1. Preheat oven to 180 C and line muffin tins with silicon moulds or patty cases
  2. Put dates & flour into TM bowl and blitz speed 8 / 15 seconds - will look like chunky breadcrumbs
  3. Add banana, cinnamon, nutmeg, bicarb soda, creme of tartar and salt and combine speed 4 / 10 seconds
  4. Add water, oil and eggs speed 4/ 10 seconds
  5. Spoon into prepared tins
  6. Bake in oven for 15 minutes for mini muffins and 20 for normal muffins or when an inserted skewer comes out clean
http://www.boiledeggsandsoldiers.com/2014/07/date-muffins-gluten-free-grain-free-dairy-free-sugar-free-delicious/
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2 comments on “Date Muffins – gluten free grain free dairy free sugar free & delicious!

  1. Rebecca
    June 11, 2016 at 1:26 pm

    Hi Victoria, can I ask if the 6 eggs is a typo? if it isn’t I did something seriously wrong with this recipe (not sure how though as I followed along). My mixture was a very very fluidy mess, I had to pour it into a cake tin. It is now in the oven and I am hoping for the best. Bec

    • Vicki
      June 13, 2016 at 9:22 pm

      Hi, 6 eggs is right and it is a very runny mix, the coconut flour absorbs much of the fluid though. They are very “moist” muffins however – please let me know if the cake turned out or not.

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