Apple & caramel breakfast muffins

I love the taste of caramel but it’s so bad for ya… So my favourite substitute is simply dried dates mixed with water. Delicious and nutritious!

I don’t usually start with a recipe but look in my cupboards to see what urgently needs using up. This time it was carrots, but do substitute for squash or pumpkin if you have any leftovers. Half of these have gone already as they’re so delicious!


2 medium organic eggs

100g raw cane sugar or substitute

200g peeled and finely grated carrot

100g brown rice flour

100g almond flour

17g protein powder (I use pea)

1 tsp cinnamon

2 tsp baking powder

1/2 tsp bicarbonate of soda

Pinch of salt

1 apple, finely diced

6 medjool dates


Pre-heat the oven to 180C.

Beat eggs and sugar for 4 minutes until well combined and then fold in the remaining ingredients except the dates. You’ll get a fairly firm batter.

Put the dates in the blender with about 100ml of water. Blend until well combined (you’ll get a finer consistency with a Vitamix but another blender will do too).

Fill the muffin trays halfway with the batter and then add a teaspoon of the date mix. Then add another 1/3 of the batter.

Bake in the oven for 30 minutes. They’ll come out with a crunchy top! Leave to cool in the muffin tray and take out when cool.

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