I can’t stop making these deliciously flavored, nutrient dense muffins that are perfect for an easy breakfast or a sweet afternoon snack. They are completely wet and just divine.
The rich caramel flavor of Medjool dates blends seamlessly with warm notes of cinnamon and ginger, finished with a sprinkling of chopped pecans for the crunch factor.
The finishing touch? Choose between creamy ricotta topping or delicious, dairy-free tahini – either way, you’ll be an instant hit with family and friends!
with caution,
jess x
For the wet ingredients:
- 12 Medjool dates, pitted
- 1 cup of boiling water
- ½ tsp baking powder
- 3 eggs
- ⅓ cup extra virgin olive oil
- ⅓ cup maple syrup
For the dry ingredients:
- 1 ½ cups (150 g) almond flour
- ¾ cup (90 g) spelled flour
- 1 tsp ginger or spice mix
- 1 tsp cinnamon
- 1 teaspoon Baking powder
- ½ tsp baking powder
- 1 cup (100 g) pecans, roughly chopped
For the ricotta glaze:
- 300g ricotta, we used smooth ricotta
- 2 tbsp maple syrup
- ½ cup (50g) Pecans, roughly chopped
For the non-dairy glaze:
- 1 ½ cups coconut yogurt
- 1 tbsp tahini
- 2 tbsp maple syrup
Method:
Preheat the oven to 170°C. Line a 12-cup muffin pan with muffin cases.
Place the Medjool dates in a heatproof bowl and cover with boiling water. Sprinkle the bicarb soda on top and let sit for 10 minutes.
Mix the remaining wet ingredients in a mixing bowl. Whisk until smooth.
Combine the dry ingredients, except for the pecans, in another mixing bowl. Whisk together to ensure there are no lumps. Pour the wet ingredients into the dry and stir.
Mash the dates until you get a thick paste. A few clumps of dates may remain; This will give the muffins a little more consistency. Add the date mixture to the batter along with two-thirds of the chopped pecans and mix until incorporated. Divide the batter among the muffin cups.
Bake in the oven for 25 minutes or until the muffins are baked through.
While the muffins are baking, prepare the frosting. For either glaze option, whisk the ingredients together and refrigerate until glazed.
Once the muffins are done, remove them from the oven and let them cool in the pan for 5 minutes before transferring to a cooling rack and letting cool for another 10 minutes. Then brush the muffins with ice and sprinkle with the remaining chopped pecans.
Store in an airtight container in the refrigerator for up to 3 days. Alternatively, you can wrap each muffin individually (no frosting) and freeze for up to a month. Thaw and heat before eating.
Time to cook: 40
Might: 12