Cinnamon muffins, made healthier using wholemeal flour, dates and coconut sugar for sweetness and trail mix to add some crunch.
So this week I’m shaking my baking (poet and didn’t know it) up a bit.
At some point during winter, I generally want to tone down the comfort food a bit. I try to swap it out for something healthier (don’t worry, this phase won’t last long) Haha 🙂
So how about a muffin that you can eat, guilt free, for breakfast? Yes, please. And just look at how gorgeous these are.
I did a fair bit of research on sugar for this recipe. I advise you not to 🙂 Long story short, don’t eat too much sugar and you’ll be ok.
I originally wanted to make these Cinnamon muffins sugar free, hence the sugar research, but it turns out that’s a pretty tall order for a sweet snack. So these delicious beauties are made sweet using dates (just like in sticky date pudding) and a little coconut sugar. It’s a natural sugar so a much better option than highly processed white sugar. These Cinnamon Muffins aren’t as sweet as a chocolate muffin but they are just sweet enough to feel like a treat.
In addition to the sugar swaps, I’ve used wholemeal flour, instead of regular white flour. This is readily available in supermarkets so no problems there. Then I’ve added some nuts and seeds to the mix to end up with yummy, fluffy Healthy Nutty Cinnamon Muffins.
You can put a batch in the freezer and they’re always ready for a quick and easy breakfast on the run or a healthier afternoon snack for the kids. They’re tender and moist and make you feel like you’re doing something good for yourself and enjoying it all at the same time.
I’m pretty proud of my healthy little creations, so get baking people 🙂 You’ll love them.
Healthy Nutty Cinnamon Muffins
For the Muffins
- ¾ cup (120g) pitted dates, roughly chopped
- 1 tsp baking soda (bicarb)
- 260 g (2 cups) Wholemeal flour
- 2 tsp cinnamon
- 1 ½ tsp baking powder
- ½ tsp baking soda (bicarb)
- ½ cup coconut sugar
- 1/3 cup mixed nuts and seeds note 2
- Pinch of salt
- ½ cup almond milk
- 1 tsp apple cider vinegar note 3
- 2 tsp vanilla extract
- 2 eggs
- 115 g unsalted butter, melted
For the topping
- 1 Tbsp * coconut sugar note 1
- 4 Tbsp butter, room temp note 1
- 2 Tbsp nut & seed mix note 1
- ¼ cup wholemeal flour.
- Preheat your oven to 180C (350F). Prepare a 12 hole muffin tin with liners or grease and lightly flour the muffin holes.
- In a bowl, cover the dates with boiling water. Stir in 1 teaspoon of baking soda. Let them sit and allow to soften for about 10 minutes while you organise the rest of your ingredients.
- In a large bowl mix together the flour, cinnamon, baking powder, ½ teaspoon of baking soda, coconut sugar, nuts, seeds and salt.
- In a separate bowl, whisk together the almond milk, vinegar, vanilla, eggs and melted butter.
- To make the topping, combine all the ingredients together with your fingers until everything is well combined.
- Scoop the mixture into the muffin tin until each one is about ¾ full. This batch will make exactly 12 standard size muffins.
- Top each one with about a teaspoon of topping mixture.
- Place in the oven for 18-20 or until a toothpick inserted comes out clean.