These muffins are filled with delicious spices and are full of flavour as well as being gluten, refined sugar and dairy free. They smell lovely and Christmassy as they bake in the oven.
They are made with coconut flour which is readily available now at most standard supermarkets in the flour isle. If you have not baked with coconut flour before, I encourage you to give it a go. It is a awesome ingredient, so healthy, filling and delicious as well as being gluten free.
Remember when you use coconut flour, it is very absorbent, so you don’t need as much flour as when you are baking with other flours. Also you need a lot of liquid to create the perfect ratio, so don’t be scared when you see the recipe has 5 eggs!
Serve the muffins warm, or do what I often do and that is make a batch for the freezer so that you can pull on out when you want a healthy breakfast or snack.
- 1 cup dried dates
- ½ cup coconut flour
- 2 teaspoons cinnamon
- ½ teaspoon ground cloves
- 1 teaspoon baking soda
- Pinch of salt
- 5 eggs
- ¼ cup natural maple syrup
- 2 tablespoons coconut oil
- ½ cup water
- ⅔ cup pecan nuts
- Pre-heat the oven to 180 degrees celcius and grease a medium size 8-hole muffin pan.
- In a food processor, process the dates and coconut flour until the dates are a find crumble.
- Add the cinnamon, cloves, baking soda and pinch of salt. Mix until combined.
- Add the eggs, maple syrup, coconut oil and water. Combine all the ingredients.
- Roughly chop the pecan nuts, apart from 8 for the topping. Mix through the dough.
- Fill the muffin pan with the mixture and place in the oven for 20 minutes or until when you press the top they spring back.