Light and subtle, these Date and Ginger muffins are a lovely, healthy mid-morning or afternoon tea treat that the whole family will enjoy.
Free from processed sugar, the muffins are subtly sweetened with dried dates and a hint of honey. Free also from grains, these muffins are high in protein and will keep you sustained for longer due to the use of almond flour. (You may omit the honey if you are after a treat that is even lower in sugar.)
The ginger is a lovely accompaniment to the sweet dates. The cinnamon adds richness to the spicy flavour while also slowing the release of sugar into your blood stream. In this way the cinnamon works to prevent a spike in blood sugar which always results in a blood sugar crash, leaving the consumer feeling groggy, lethargic and grumpy. Not ideal for living an energetic and joyful life!
So bake these joy-giving muffins to be devoured by flatmates or family in the coming week.
Date and Ginger Muffins
Makes 12. Preheat oven to 160 degrees Celsius, fanbake.
3 large eggs
125g dired dates, roughly chopped
2t ground ginger
1t baking soda
1t apple cider vinegar
4T melted butter or coconut oil
350g almond meal
Firstly, you need to make a paste with the dates. This is very simple – pop the dates into a small pot, add about 1/3 cup of water, and stir briskly over a low-medium heat until a smooth-ish paste is formed (see photo above).
Combine eggs, honey, date paste, baking soda and apple cider vinegar in a bowl using an immersion hand blender. Alternatively, you may use a regular blender.
Combine almond meal, ginger and cinnamon in a separate bowl. Add the wet mixture into the dry mixture and fold to combine, being careful not to mix too much.
Spoon the mixture into greased muffin tins and bake for 20-25 minutes, until muffins spring back when pressed.