Date & Walnut Muffins

Walnut Muffins

How to make them: 

1. Soak the dates in hot water for 10 minutes and pulse to a puree (without the water)

2. Beat the bananas, olive oil, eggs, vanilla, milk and dates until throughly mixed

3. Add 80g of the the walnuts and flour and gently fold in

4. Mix the remaining walnuts with the muscovado

5. Portion the batter into 6 muffin cases and sprinkle the sweet walnut mix over the top

6. Bake for 30 minutes at 180C

Walnut Muffins

These massive walnut muffins are dense, sticky, stodgy and enough to provide a nutritious and wholesome energy boost.

They’re prefect when I’m out on a hike for the day or even when running late as a breakfast choice that’s not sugary sweet, as the sweetness here comes from banana and dates rather than refined sugar.

I used activated walnuts because they are easier to digest and fermentation increases the nutrient availability for the body.

Fermented fibres support gut health by promoting the growth of beneficial bacteria with their prebiotic effects.

What you will need:

Wet ingredients:

6 medjool dates

75g of extra virgin olive oil

1 teaspoon of vanilla essence 

2 large eggs

Splash of milk or non dairy alternative

3 ripe bananas (mine had been kept in the freezer unpeeled)

Dry Ingredients:

240g of self raising gluten free flour

120g of ground walnuts (I used activated walnuts from the brand 2die4)

1 tablespoon of light muscovado sugar