Sugar Free Date Muffins

Makes 24 muffins

  • 300g dates, chopped
  • 250ml (1 cup) boiling water
  • 10ml (2 tsp) bicarbonate of soda
  • 2 extra large eggs
  • 30ml (2tbsp) oil, macadamia, walnut, carotino or canola
  • 15ml (1 tbsp) vanilla essence
  • 250ml (1 cup) plain fat free yogurt
  • 2 small apples, peeled and grated
  • 125ml (1/2 cup) fat free milk
  • 500ml (2 cups) cake flour
  • 15ml (3 tsp) baking powder
  • 5ml (1 tsp) salt
  • 250ml (1 cup) oat bran
  1. If you are using the compressed block type of dates, break the dates apart. Place them in a bowl. Pour the hot water over them and stir in the bicarbonate of soda. Set aside.
  2. Preheat the oven to 220 decrees celcius. Line two 12-hole muffin pans with paper cups or spray with non-stick cooking spray.
  3. In a large mixing bowl, beat the eggs until light and fluffy.
  4. Add the oil, vanilla essence, yogurt, grated apples and milk, and mix until just blended.
  5. Sift the cake flour, baking powder and salt on top of the egg mixture. Add the oat bran and mix well.
  6. Mash the soaked dates, or puree them if they are still too firm to be mashed by hand. add them to the batter and stir until thoroughly mixed.
  7. Spoon the mixture into the muffin pans or paper cups.
  8. Place them in the oven and reduce heat to 190 degrees celcius, then bake for 25 minutes.
  9. Take the muffins out of the oven and leave to cool in the pans for a few minutes. Turn them out and place them on a cooling rack to cool completely.
  10. Store in the fridge for up to 3 days.

Nutrients per muffin

GI 61
Carbohydrates 22g
Protein 3g
Fat 2g
Calories 149
GL 13
Fibre 2g