Date & Walnut Muffins with Coconut Flour and Sugar

This recipe creates 6-8 tasty muffins, with added fibre and relatively low sugar levels. It’s a great way to use coconut nectar, coconut oil, coconut sugar and coconut flour in a baking mix. It’s best to use our refined coconut oil, as opposed to the virgin oil, unless you want a strong coconutty aroma. The coconut flour adds fibre and imparts a mildly sweet coconut taste, but it needs mixing with another flour to ensure the muffins have a lighter texture.

This recipe was created by our lovely recipe developer Pamela. Here are the ingredients and instructions:

Ingredients:

• 2 tablespoons The Coconut Company coconut oil, melted
• 2 tablespoons The Coconut Company coconut nectar
• 2 eggs 
• 1 teaspoon vanilla extract
• 50g The Coconut Company coconut flour
• 100g gluten-free flour of choice
• 60g The Coconut Company coconut sugar
• 1 teaspoon cinnamon 
• ½ teaspoon ginger (optional)
• 1 teaspoon baking powder
• 70g dates, chopped
• 50g walnut pieces 

Make them!

1. Whisk together the coconut oil, coconut nectar, eggs and vanilla in a bowl.
2. In another, mix together the flours, coconut sugar, cinnamon, ginger and baking powder then pour in the wet ingredients and stir well to combine.
3. Stir in the dates and walnuts. Spoon the mixture between a 6-hole greased silicone muffin tray to fill to the top.
4. Bake at 180C in a fan oven, for 15-20 minutes until risen, golden and firm but spongey to the touch.
5. Allow to cool a little then enjoy while still warm (with a cup of tea or coffee!), or once cooled then pop onto a wire rack.