Page Contents: Recipe | Serving Suggestions | Variations
This originally started off as a recipe for sticky date puddings. However, I found that the puddings actually make a great muffin for breakfast or as a snack in the middle of the day. I’ve never been a fan of dates, so I was skeptical at first – but you actually don’t even notice that they’re there!
More Sweet Recipes
Flourless Date Muffins
Part 1 of a sticky date pudding. This sugar-free version also uses almonds instead of flour. Eat it as a pudding with a caramel sauce or on its own as snack.
Ingredients
- 370 g almonds
- 300 g pitted dates
- 80 g boiling water
- 1 1/2 tsp baking soda
- 25 g butter quartered
- 75 g light olive oil
- 1 tsp vanilla essence
- 3 extra large eggs
- 75 g plain yoghurt
Instructions
- Preheat oven to 180C (350F) and grease a 12-hole muffin tin; set aside
- Put 180g of the almonds into the Thermomix bowl and mill with the measuring cup (MC) on for 6 seconds | Speed 8; remove to a bowl and repeat with the remaining almonds
- Put dates into an empty Thermomix bowl and chop with the MC on for 8 seconds | Speed 7
- Add water and heat with the MC off for 7 minutes | 100C | Speed 1
- Chop the dates with the MC on for 12 seconds | Speed 4
- Scrape down the sides of the bowl, add baking soda, butter, oil and vanilla and mix with the MC on for 10 seconds | Speed 3
- Add eggs and yoghurt and mix with the MC on for 5 seconds | Speed 3
- Add milled almonds and mix with the MC on for 30 seconds | Speed 5
- Divide mixture into each hole of the muffin tin and bake on the middle tray for 20-25 minutes or until a skewer comes out clean
- Serve warm
Notes
- These muffins are best served warm
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Serving Suggestions
Leftovers
1. Put leftover muffins in the freezer and defrost overnight in the fridge before use
Variations
1. Turn these muffins into sticky date pudding – serve warm with a caramel sauce made using this recipe
[Last updated: April 13, 2014]
