This is a great low natural sugar and dairy free muffin.
Preparation: 20 minutes | Cooking: 1 hour | Makes for 12 portions | Suitable from 12 months | Suitable for freezing
175g wholemeal or plain flour
2 teaspoons baking powder
½ tsp bicarbonate of soda
Pinch of salt
125ml Rapeseed or rice bran or coconut oil
150ml boiling water
140g prunes, pitted
2 large eggs
3 medium very ripe bananas, mashed
1 tsp vanilla extract or ½ tsp grated nutmeg
Combine the oil with dates and liquid and blend together. Add to this the eggs, then the mashed banana and lastly the vanilla or nutmeg. Gently mix together. Add the flour mix and fold or beat in together until fully mixed together.
Preheat the oven to 170°C/325°F/ Gas Mark 3. Fill a muffin tin with paper cases
In a small pan add the prunes and boiling water. Cook on a low heat for 10 minutes to soften the pruness. Remove the heat and set aside.
Sieve the flour, baking powder, bicarbonate of soda and salt in a bowl and mix together.
Fill the paper cases with the mix (around 2 dessert spoon)Pour into a greased loaf tin and bake in the middle of the oven for 1-1 ¼ hours, until golden brown and on inserting a knife or skewer, it comes out clean. Leave the loaf to cool slightly before turning out onto a wire rack.
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