These are deluxe dessert muffins. Best eaten the same day they’re made, they can also be frozen for up to one month. Rewarm before serving.
1/4 cup (60 mL) pure maple syrup
1 Granny Smith apple, diced
10 pitted Medjool dates, chopped
1/2 cup (125 mL) boiling water
1/2 cup (125 mL) coconut oil
2 cups (500 mL) gluten-free flour or whole wheat flour
1 tsp (5 mL) ground cinnamon
1 tsp (5 mL) baking powder
1/2 tsp (2 mL) baking soda
1/4 tsp (1 mL) sea salt (optional)
2 large free-range eggs
1 cup (250 mL) apple purée
2 tsp (10 mL) vanilla extract
Position oven rack in top third of oven and preheat broiler to high.
Lightly oil bottom and sides of each cup in a standard-sized 12 cup muffin pan. Pour 1 tsp (5 mL) maple syrup into each cup.
Divide apple between muffin cups. Broil until syrup is bubbly and apples start to brown, 4 to 6 minutes.
Remove from oven and reduce temperature to 375 F (190 C). Position oven rack in centre of oven.
Place dates in bowl of electric mixer. Pour boiling water over top. Add coconut oil and let stand 10 minutes.
Meanwhile, blend flour with cinnamon, baking powder, baking soda, and salt (if using).
Using paddle attachment, beat dates and oil until well mixed. Add eggs, one at a time. Beat well between additions, and then beat in apple purée and vanilla. Using spoon, stir in flour mixture. Spoon into muffin cups.
Bake until edges pull away from pan and tops spring back when gently touched, about 20 to 25 minutes. Remove from oven and let stand 10 minutes. Run a knife blade along inside edge of each muffin cup. Invert tin onto platter. Serve with Greek yogurt or crème fraîche.
Each serving contains: 258 calories; 4 g protein; 11 g total fat (8 g sat. fat, 0 g trans fat); 38 g total carbohydrates (21 g sugars, 4 g fibre); 66 mg sodium a
Use unsweetened applesauce or make your own fruit purée with apples, pears, or a mixture of both. Alternatively, try making this recipe with carrot or banana puree.
source: “Naturally Sweetened Deserts“, alive #385, November 2014