For best results, always weigh ingredients where a weight is provided
Instructions
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.
Once the dates have softened, drain away all the liquid, then use a stick mixer or blender to blend them to a puree. Add the date puree to the wet ingredients and whisk together. Pour the wet ingredients into the dry ingredients and mix until just combined. Try not to over mix.
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.
Notes
1.I use an Australian standard 20ml Tablespoon2. You can add some dried fruit (like cranberries, sultanas, blueberries) with the nuts and seeds if you like.3. If you don’t have apple cider vinegar, white vinegar will work fine These are lovely cut and spread with just a little butter or would be great with a little cream cheese (sweetened or not)
Author: Marie Roffey
Course: Afternoon Tea, Breakfast, Snack
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.