One of my favourite things to do is find healthy alternatives when baking. Also, being lactose intolerant has made me more aware of various other allergies and intolerances, so I love creating new gluten-free recipes too!
These muffins are gluten, lactose, dairy, egg, nut and soy free, making them a safe option for friends with allergies. They are also a great healthier alternative to regular lemon and poppy seed muffins!
- 1/2 cup coconut oil
- 2/3 cup pitted dates
- 1/3 cup boiling water
- 2 tbs maple syrup
- egg replacement for 3 eggs (I use Orgran No Egg: Egg Replacement)
- 1/3 cup coconut flour
- 140g gluten-free flour
- 1 tsp baking powder
- 1/2 tsp bi-carb soda
- 2 tbs chia seeds
- zest of 2 – 3 lemons
- pinch of salt
- 1/2 cup coconut milk
- 3 tbs lemon juice
- 1 tsp vanilla extract
- icing sugar and lemon zest to garnish
- Pre-heat oven to 180°C
- Mix dates and boiling water in a bowl and blend/mash until a paste is formed. Add in the maple syrup and coconut oil. Mix to combine.
- Follow instructions on your egg replacement to make 3 “eggs”. Stir “eggs” into the date mixture.
- In a separate bowl, combine the flours, baking powder, bi-carb, chia seeds, zest and salt. Add these ingredients to the wet date mixture.
- Add in coconut milk, lemon juice and vanilla. If the mixture seems too dry, add in a bit more coconut milk.
- Spoon mixture into greased muffin trays or cases. Bake in the oven for 20-25 minutes.
- Allow to cool for around 5 minutes before taking the muffins out of the tray, and then place on a cooling rack.
- Dust the muffins with icing sugar and lemon zest for an extra zing