Sugar Free Date Apricot Muffins
Easy and delicious, these muffins are sweetened only with dates. They are made with wholesome ingredients and are a perfect alternative for a dessert or snack to the store-bought candies.
Servings: 12
Ingredients
- 150 g dates, pitted (⅔ cup)
- 150 g plain yogurt, (⅝ cup)
- 150 g whole grain spelt flour, (1,¼ cups)
- 30 g coconut flour, (⅓ cup)
- 50 ml olive oil, (¼ cup)
- 2 eggs
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 50 g dried apricots, (¼ cup)
- optionally: more 50 g dried apricots, (¼ cup)
Instructions
- Preheat oven to 180 degrees C (350 degrees F). Line a muffin tin with paper cases.
- In a medium bowl combine spelt flour, coconut flour, baking powder and salt. Stir to remove any crumbs.
- Cut 50 g (¼ cup) dried apricots into small pieces. They will serve as a topping of the muffins. Optionally double this quantity in order to add some in the batter.
- In a food processor combine dates and yogurt and puree until almost smooth.
- In a large mixing bowl beat the eggs with an electric mixer for about 5 minutes, until the volume increases significantly and the mixture becomes pale. Add oil, dates and yogurt and vanilla and beat for another minute, until combined. Gradually add the dry ingredients, mixing gently with a rubber spatula until a thick batter is formed. Optionally fold in 50 g (¼ cup) chopped dried apricots.
- Spoon the batter into the prepared muffin cases. Sprinkle chopped dried apricots on top of each muffin. Bake for about 20 minutes or until a toothpick inserted in the centre comes out clean.
Notes
Keep the muffins covered at room temperature for up to 3 days.
You can also freeze them for up to 2 months in ziplock bags.
Avoid substituting the coconut flour as it absorbs much more water than most other flours. hence the recipe might go wrong without it.
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