So as you might have seen on Facebook, Archie and I took advantage of a rainy afternoon last week to do some boys-baking (it’s the same as normal baking, just with way more mess) and rustle up some muffins with a difference.
These suckers aren’t your average sugar-laden nasties, remember…
Too many muffins = muffin tops
All the sweetness comes from the dates and apples, plus they’ve got carrots and courgettes snuck in – ninja veg for your little ones. Add in some cinnamon (controls blood sugar levels, anti-inflammatory and anti-bacterial) and nutmeg (aids digestion, boosts brain function and development AND keeps your skin clear) and you’ve got a pretty amazing little snack.
This recipe is taken from Against All Grain, a book I highly recommend for anyone with kids or a sweet tooth, its got loads of great recipes and healthy-ish puddings. The only thing to be aware of is the amount of almond flour in a lot of the recipes, as this will throw your Omega 3 and 6 out of whack which is bad news all round. Still better than conventional baked goods, but something to bear in mind.
Make some this weekend and you can take them to work next week as a quick and easy snack…if there are any left!
- Coconut oil for greasing (or use muffin cups)
- 130g pitted dates
- 150g courgette, grated
- 120g carrot, grated
- 3 medium eggs at room temperature
- 1/2 cup unsweetened applesauce
- 2 cups ground almonds/almond flour
- 1.5 teaspoons bicarbonate of soda
- 3/4 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon sea salt
- Preheat the oven to 180*C.
- Line a muffin tin with muffin cups or grease with coconut oil
- Place the dates in a bowl of warm water for 10 minutes to soften
- Spread the courgettes and carrots on a tray or chopping board lined with kitchen roll, then cover with more kitchen roll to absorb some moisture while you prep the main batter
- Drain the dates, and put in a food processor with the eggs and applesauce. Process for 30 seconds until smooth
- Add the ground almonds, bicarb of soda, cinnamon, nutmeg and salt and process for 15 seconds more
- Press down on the kitchen roll covering the veg to remove any excess moisture, then fold the veg into the batter with a spoon or spatula
- Divide the batter evenly among the muffin cups, filling each 2/3 of the way.
- Bake for 30 minutes, remove and cool in the pan for 10 minutes, then on a wire rack until completely cool
And enjoy! If you’d like some more in-depth advice on healthy eating, weight management and improving body composition, drop me a line.
Ian & Archie “Baker-Boys” Male
Personal Training & Group Fitness in Greenwich, Blackheath and South East London.