These muffins are great for brekky on the go or for an after dinner treat with a cup of tea or take one to work to have for afternoon tea when you need a pick me up without reaching for the chocolate bar. This recipe can be vegan if you substitute the skim milk with water and it can also be gluten free depending on the flour you use. You can also add more dates if you like if you want a richer taste or leave out the walnuts if you can't eat nuts. It's a great base to use for any muffins as there are no eggs, butter, refined sugar or dairy if you are substituting milk.
2 apples, peeled and grated
3 ripe bananas chopped
1/2 cup pitted dates (I like medjool dates as they are more moist)
1/2 cup maple syrup
3 tablespoons walnuts chopped or you can use pecans if you prefer
3 cups wholemeal plain flour
1 tsp baking soda
2 tsps ground cinnamon
1. Preheat oven 180 degrees celsius
2. Mix together all the ingredients by hand until well combined
3. Add 1 1/2 cups skim milk or water and fold together. The mixture should not be too wet. If it is add more flour or more water if too dry.
4. lightly spray a 12 hole muffin tray with olive oil and spoon the mixture into each hole. Bake for 25 mins or until skewer comes out clean. I like to use a silicone tray and pop them out to cool on a wire rack as soon as cooked.
Lifestylist Health & Fitness