For breakfast I usually love my plain, natural yogurt with fruit and homemade granola, but sometimes I like something different. Last year I found an interesting sounding, refined sugar-free recipe at The Muffin Myth which I’ve subsequently tweaked after making it a few times and I now have another favourite breakfast food. These wholesome muffins can be batch cooked and then frozen. Take one out for breakfast the evening before and you’ve got a lovely meal waiting for you when you wake.
These muffins are wonderful! They’re sweetened with dates, which, with the addition of baking soda when they cook, separate into a date paste; a consistency which can easily be whipped into baking. I was very pleasantly surprised at the taste and texture of this incredibly nutritious no-added-sugar recipe.
I’m not calling them sugar free because they aren’t. Dates have plenty of sugar in them, natural sugars though, not refined sugars. This seems to be a confusion with some interwebs folk – while searching for sugar free recipes in the past the number of recipes I’ve found including molasses, maple syrup, honey and gak! artificial sweeteners and claiming to be sugar free is astonishing! The artificial sweeteners can be considered sugar free, but honestly, who wants to put that stuff in their body!
It’s a fabulous recipe, do try it. One muffin is quite filling and that full feeling lasts. Bonus!
- 200 grams dates
- 225 ml water
- 1 tsp baking soda
- 2 very ripe bananas
- 2 tbsp olive oil
- 2 large eggs
- 250 ml soya milk
- 75 grams bran
- 45 grams quick-cooking porridge oats
- 250 grams self-raising wholemeal flour
- 85 grams walnuts, coarsely chopped
- 60 grams dried mixed fruit & berries (or raisins)
- large pinch salt
Prep time: Cook time: Total time: Yield: 12 muffins
I have entered this recipe into Mrs. M’s Recipe Link Party for April 2013 and to Fuss Free Flavours’ Breakfast Club hosted this month by Gill of Tales of Pigling Bland as the theme is ‘rocket fuel’ and this recipe will certainly get you going! Breakfast Club is a Blog Hop, so scroll down to see what other folk are cooking for breakfast this month!