Pecan & Date Spelt Muffins

These muffins are a perfect snack for any time of the day!  The oats & chia seeds ensure that you will be getting your healthy carbohydrates and omega 3s, the banana is full of potassium and the pumpkin seeds although small are packed full of valuable nutrients, high in magnesium and zinc. The pecans are full of vitamins and minerals including: A B E, folic acid, calcium, magnesium, phosphorus, potassium & zinc.  Snacking has never been healthier...

You will need...

140g Medjool dates - around 7 dates pitted
240g white spelt flour
180ml unsweetened almond milk
1 medium banana mashed
40ml pure maple syrup
40g pumpkin seeds
60g pecans roughly chopped
40g rolled oats (not instant & jumbo)
60ml extra virgin coconut oil melted
1 medium carrot grated
1 tsp baking powder
1 tsp bicarbonate of soda
1 tsp mixed spice
1 tsp good quality vanilla extract

To make...
Makes 12 muffins
  1. Preheat your oven to 180 (Fan)/ Gas 4 place muffin cases into your tin
  2. Melt the coconut oil and leave to cool
  3. Mix the flour, powders and spice
  4. Mash the banana in another bowl and add the grated carrot, almond milk, maple syrup, vanilla extract and cooled coconut oil, 
  5. mix everything well
  6. Add the dry ingredients to the wet, mix until fully combined
  7. Add the dates, oats, nuts and seeds
  8. Do not over mix as this helps to keep the muffins light and fluffy
  9. Place the mixture into the prepared muffin tin
  10. Bake for 25-30 minutes
  11. To test if they are cooked through use a clean skewer to see if it comes out with any mixture on, if so pop them back in for 
  12. a few minutes more
  13. Leave to cool in the tin for 5 minutes then transfer to a wire cooling rack

Nutritional Info
Per Serving
249 kcal | 11.1g fat | 5g saturates | 30g carbs | 12.3g sugars | 3.1g fibre | 5.1g protein | 0.38g salt


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