My long lost friend J and her cute little boy came over for a visit yesterday morning and I wanted to make something yummy and healthy to snack on. I had a bag of hazelnut flour that I had been waiting to use and this seemed the perfect occasion. I was in the mood for something sweet, but not sugary, with interesting textures and a healthy feel. Whole wheat and hazelnut flour, spelt flakes, oats, honey, Medjool dates, organic cocoa and the local, free-range eggs I just got would give any muffin a bit more interest.
So out came the mixing bowls and whisk and I started playing. I was a bit worried how they might turn out seeing as I had a 20 month old boy to impress, and kids are the toughest critics, but with such great ingredients they were bound to come out okay, and they ended up more than that. They had a natural sweetness, a great texture and delicious nuggets of sweet dates and crunchy walnuts hidden within. The only thing I would change next time is to stir in some dark chocolate chunks, but that's because I have a thing for dark chocolate in the morning. Not that you must eat these muffins on a Monday morning, I just had one after lunch on a Tuesday and it still tasted just as good, I promise. Although eating one on a Monday morning is sure to start your week off on the right foot.
Oh, and just to prove to you how good these are, J's little boy ate 2 whole muffins all by himself!
Healthy Monday Morning Muffins
1 1/2 cups whole wheat flour
1/2 cup hazelnut flour
1/2 cup spelt flakes
1 cup oats
1/2 cup coconut
1/4 cup cocoa
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
Preheat oven to 350 C.
In a medium sized mixing bowl, stir all the dry ingredients together except the cocoa. Sift cocoa into mixture and stir to combine.
1/2 cup honey
2 mashed very ripe bananas
1/3 cup canola oil
2 small eggs
3/4 cup applesauce (unsweetened)
In a large mixing bowl whisk all wet ingredients together until combined.
Add dry ingredients into wet while stirring just until combined.
1/2 cup toasted walnuts
5 large Medjool dates, chopped
Add walnuts and dates to the muffin batter. Pour into muffin tin lined with papers. Bake for about 35 minutes or until a toothpick inserted down the center of a muffin comes out clean.
Let cool and enjoy!
