When the weather is cold I love warming up with food - probably a little to much, but it's Winter! These muffins are a yummy treat to have after school, or when ever you're hungry.
I used spelt flour in these muffins. It is a lower gluten containing grain, however if you want to have a gluten-free option try for a good gluten free flour mix. Bob's Red Mill has a one or check out Jo's gluten free flour mixes from Quirky Cooking.
INGREDIENTS - Muffins
- 2 cups wholemeal spelt flour
- 1/2 cup rice malt syrup
- 5 medjool dates
- 2 eggs
- 2 Tbs coconut oil melted
- 1 cup natural yoghurt (or full cream milk)
- 1/2 tsp vanilla powder
- 1/4 tsp cinnamon powder
- 1/4 tsp ginger powder
- Pinch of nutmeg
- 2 tsps baking powder (I used the aluminium free)
- 3 Tbs pecan butter (or almond butter)
- 3 medjool dates
- 2 Tbs coconut oil
- Preheat oven to 180C degrees and grease 12 large muffin tin.
- Mix dry ingredients together – flour, baking powder, vanilla, cinnamon, ginger and nutmeg.
- In a blender add the coconut oil, dates and rice malt syrup until combined and dates are finely chopped. You may need to scrape down the sides
- Mix together yoghurt, eggs in a bowl
- Add the dry and wet mixture together until combined.
- Divide batter into muffins holes and pop in oven for 20-25 minutes or until a skewer comes out clean.
- While the muffins are cooking add dates, coconut oil and nut butter into a blender. Blend on a medium speed until becomes a paste.
- Let the muffins cool completely on a cooling rack before topping with the caramel topping
- Sprinkle over the top cacao nibs, crushed pecans to serve.
To make these suitable for school lunches either swap the nut butter for sunflower seed butter or tahini and only use the cacao nibs to decorate.
I enjoyed these with some raspberry and strawberry chia jam!