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An all time favourite when I owned my cafe and one of the most popular recipes from the cookbook.  Kids love these muffins in their lunch boxes.

The protein & fibre in these little gems & the yumminess from the dates make them a pretty good alternative for hungry kinds who need something a bit different.

Makes 6-8 full size muffins or more if you go for smaller cupcakes.

I usually make this as a double batch (double everything) for muffins and freeze them.  It makes life heaps easier when busy weekdays take over.

 

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Date & Cinnamon Muffins

  By Tania Hubbard  , , , , , , , , ,

October 8, 2013

Ingredients

1 Medium banana (if the banana is a biggin – cut it in half and only use that – too much banana will make the muffins too wet)

1/2 cup coconut flour

2 teaspoons cinnamon

1/2 teaspoon nutmeg

1 teaspoon bicarb soda (baking soda)

1/2 cup water

pinch salt

1 1/2 cup dried dates

6 Medium eggs (medium is 60 grams – if your cackleberries are bigger than that – reduce the number of eggs to 5)

3 tablespoons coconut oil (feel free to use olive oil or butter)

Directions

1heat oven to 180c

2line a spring form cake tray with non stick baking paper OR use muffin/cupcake papers in a cupcake baking tray

3I like to make this as quick as possible so I use my food processor (remember you can do it all by hand)

4put dates and coconut flour into blender first and process until dates start to really break down (I put the flower in at this point to stop the dates from getting sticky and glugging up the bowl)

5add water, oil and eggs and blend until well combined

6remove from food processor bowl and and pour mix into a mixing bowl

7stir everything well to make sure all ingredients are well combined

8either pour mix into a lined spring form cake tray or spoon mix (3/4 full) into cupcake papers (make sure you do use a baking tray to fit your papers or they will collapse under the weight of the mix)

9bake the full size cake for 35-40 minutes until browned and springs back when lightly pressed in the middle

10bake cupcakes for 20 minutes or until they spring back when lightly pressed in the middle

11if you are not sure – use a toothpick to check the cake is cooked through

00:00

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