Healthy Wholewheat Fruit Pulp Muffins
Moist healthy muffins made from 100% whole wheat flour and sweetened with puréed dates. Easy, delicious and guilt free!
These muffins are the kind of muffins that when you take a bite, you really wonder whether they are really all that healthy, because they taste like an ordinary muffin. These muffins are packed with rich fruit fibres that are good for you and sweet dates.
The dates are soaked in warm water for 10 minutes, and the skins are removed and the seeds are pitted. Then they are puréed in a mini food processor with a bit of water until you achieve a nice smooth purée.
This date purée is a great replacement for refined sugar and brown sugar, or maple syrup and honey in most baked goods. You can even use them in milkshakes as a great and healthy sweetener. You can easily replace sugar in muffins and quick breads with date purée, but do be careful when using them in lighter cakes and breads as it may affect the texture and colour of your favourite baked good.
Use any fruit pulp you wish in this muffins! This recipe is great when you drink lots of juice and have lots of fruit pulp leftover. It works great with carrots, and I have tried it with beetroot and apple with great results as well. Feel free to omit the cinnamon and nutmeg if you prefer a muffin with less
spice.
Healthy Wholewheat Fruit Pulp Muffins
Makes 9 small muffins. Can be easily doubled.
3/4 cup fruit pulp
1/3 cup date purée
1/4 cup oil
1/2 cup milk
1 egg
1/2 tsp vanilla
1/8 tsp. nutmeg
1 tsp cinammon
1/2 tsp baking soda
1/2 tsp baking powder
1 cup white wholewheat flour
Preheat oven to180 degrees celsius.
In a large mixing bowl, whisk the fruit pulp, date purée, oil, milk, egg and vanilla together. Ensure that there are no large lumps of fruit pulp stuck together.
Sift in the nutmeg, cinammon, leavening agents and wholewheat flour and fold gently until just combined. The batter will be VERY thick. Add a tablespoon of water if the batter is too thick and sticky to handle.
Using a ice cream scoop or 2 spoons, divide the mixture evenly between 10 muffin cups. The ice cream scoops ensure the muffins will have a nice dome to them.
Bake for 13-15 minutes until a skewer inserted into the centre comes out clean.
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