With Easter around the corner, lots of you will be entertaining or visiting family, and these muffins are a perfect accompany to any family tea. They’re a healthy alternative to store bought, sugar laden muffins, and are sweetened with dates and raisins. They’re full of fiber and are very very ‘moreish’!
If you’re like me, and love that little mid-morning or afternoon pick-me-up-snack and a cuppa tea, then you’ll love this recipe, because these muffins really hit the snack attack spot. They contain affordable ingredients, so are great if you’re on a budget.
I’ve used this recipe, and tweaked it here and there, since the early days when I had my massive lifestyle adjustment. I made a huge batch for my best friends baby shower, and everyone really enjoyed them. They are FULL of fiber, so they’re great to get things moving – in a good way – if you catch my drift 😉
They are refined sugar free, dairy free, gluten free and have a Vegan option, so suitable for everyone.
- 1 1/2 Cups Buckwheat Flour
- 1 1/2 Cups Bran
- 2 Large Carrots (Grated)
- 1 1/2 Cups Pitted Dates
- 3/4 Cup Raisins
- 1/2 Cup Walnuts (Chopped)
- 2 Eggs (Beaten) ( or 2 'Cheggs' - Chia Eggs for a Vegan option)
- 2 TBS Rice Milk (or non-dairy milk of your choice)
- 1 Tsp Vanilla Extract
- 1/2 Tsp Baking Soda
- 1 Tsp Baking Powder
- 1/2 Tsp Salt
- 2 Tsp Cinnamon (Good quality, Organic if possible)
- Coconut Oil (To grease your muffin tray)
- Sliced banana and Almond Butter to serve
- Pre heat your oven to 180.
- In a sauce pan on a medium heat, add your dates and a little water. Allow them to simmer, occasionally adding more water where necessary. Be sure not to add too much water, just enough so the mixture doesn't burn. Eventually the dates will reduce and you'll end up with a 'date paste'.
- In a large mixing bowl add your dry ingredients and mix.
- Add the grated carrots, nuts, raisins and mix.
- Then add your remaining wet ingredients (eggs, rice milk, date paste, vanilla extract), and mix until all is combined. If you do need a little more moisture, you can add a bit more 'milk'.
- Grease your baking tray with a little coconut oil, and spoon the batter into each mold, ensuring they're all of equal size.
- Pop in the pre-heated oven for roughly 20 mins, depending on your oven. Poke with a tooth pick to see if they're done. The stick should come out clean.
- Serve with sliced banana and almond butter.
I hope you enjoyed this recipe, and if you happen to make a batch, please share on Instagram with #wellnesswithtaryn so I can see your delicious creations.
If you think a friend would like this recipe, please feel free to share below.