I can’t stop making these decadently flavoured, nutrition–packed muffins that are perfect for an easy breakfast or a sweet midafternoon snack. They’re perfectly moist and simply divine. 

The rich, caramel flavour of the Medjool dates blends seamlessly with warm notes of cinnamon and ginger, finished off with a dash of chopped pecans to add crunch factor.

The finishing touch? Choose between creamy ricotta icing or mouthwatering dairy-free tahini – either way, these are sure to be an instant hit among your family and friends!

With care, 

Jess x 

For the wet ingredients:

• 12 Medjool dates, pitted
• 1 cup boiling water
• ½ tsp baking soda
• 3 eggs
• ⅓ cup extra virgin olive oil 
• ⅓ cup maple syrup

For the dry ingredients:

• 1 ½ cups (150g) almond meal
• ¾ cup (90g) spelt flour 
• 1 tsp ginger, or mixed spice
• 1 tsp cinnamon
• 1 tsp baking powder
• ½  tsp baking soda
• 1 cup (100g) pecans, roughly chopped

For the ricotta icing:

• 300g ricotta, we used smooth ricotta
• 2 tbsp maple syrup
• ½ cup (50g) pecans, roughly chopped

 For the dairy-free icing: 

• 1 ½ cups coconut yoghurt
• 1 tbsp tahini
• 2 tbsp maple syrup

Method:

Preheat the oven to 170°C or 335°F. Line a 12 cup muffin tin with muffin liners. ⁠

Place the Medjool dates in a heatproof bowl and cover with the boiling water. Sprinkle the bicarb soda over the top and set aside for 10 minutes. ⁠

Combine the remaining wet ingredients in a mixing bowl. Whisk until smooth. ⁠

Combine the dry ingredients, except for the pecans, in another mixing bowl. Whisk to ensure there are no lumps. Pour the wet ingredients into the dry and stir. ⁠

⁠Mash the dates until a thick paste forms. There can be some lumps of dates remaining; this will add some texture to the muffins. Add the date mixture to the batter, along with two thirds of the chopped pecans and stir until incorporated. Divide the batter between the muffin cups. 

⁠Bake in the oven for 25 minutes or until the muffins are cooked through. ⁠

Whilst the muffins are cooking, prepare the icing. For both icing options, whisk together the ingredients and place in the fridge until ready to ice. 

Once the muffins are cooked, remove from the oven and allow to cool in the tin for 5 minutes before transferring to a cooling rack to cool for a further 10 minutes. Then ice the muffins and finish with a sprinkle of the remaining chopped pecans. 

⁠Keep stored in an airtight container in the fridge for up to 3 days. Alternatively, wrap each muffin individually (without the icing) and freeze them for up to 1 month. Defrost and warm before eating.

Time to cook: 40

Makes: 12