I’ve made these muffins a few times recently and even took one along to a lady I meet when I’m out walking. It was her 77th birthday earlier in the week and I just wanted to drop something by her place as a token of appreciation for making me laugh whenever I see her! I don’t ‘do’ cards; my preferred method being a Thermie made item, so a jolly Caribbean Treat seemed just the ticket! Here’s the recipe for this moist and moreish muffin. Tastes just fine without a topping, but even yummier with some cashew cream …
For the original recipe PDF that I tweaked and ‘thermified’, type into google: “Caribbean Treat Muffins – Let’s Get Cooking”. I’ve tried posting a link, but it doesn’t work …
Firstly, in your dry bowl, grind speed 9 / 10-15 seconds and set aside:
- 140g chopped, dried dates (you can use a raw or unrefined sugar, if you wish)
Add and grind speed 9 / 10 seconds:
- 35g almonds
Add and whizz up speed 9 / 30 seconds:
- 170g water
Weigh and mix on speed 5 / 15 seconds:
- 1 large carrot, cut into thick coins
- 2 eggs
- 65g rapeseed or other preferred oil
- 1 tsp vanilla paste/extract
Add and mix on speed 5 / 5 seconds, then scrape down and repeat:
- 250g gluten free flour – try this one, if you like
- 140g ground dates (or your preferred sweetener)
- 1 tsp ground cinnamon
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- Pinch salt (optional)
- 50g desiccated coconut
- 1 x 227g can drained, unsweetened crushed pineapple (plus 1 tbs juice from the can)
Weigh in and set to closed lid / interval position / 15 seconds, until blended in:
- 50g sultanas
Plop the mixture into muffin cases and bake for approximately 20-25 mins, 200 deg / 180 ff. Check that they’re cooked by poking a skewer into the centre – it should come out almost clean when the muffins are done.
Let them cool, before decorating with Clever Cook’s Cashew Frosting OR: Quirky Cooking’s Coconut Cream Topping at the bottom of this post
Top with either of the cream frostings and pop on a berry or sprinkle with some chopped nuts …
Variations:
- For nut free, substitute the almond milk for coconut milk – see Mindful Foodie’s Coconut Milk and Flour method or Super Kitchen Machine’s Coconut Milk or Quirky Cooking’s method within this recipe
- Instead of whole eggs, I have also been known to use 3 egg whites and/or 1 tbs ground linseeds soaked in 3 tbs hot water for 5 minutes. You could do the same with chia seeds as an egg replacement too.
- Replace the pineapple with 220g apples – whizz up for 10 seconds / speed 8, add a couple of tablespoons of water and cook at 90deg / 8 minutes / speed 2
- For a grain-free version, substitute the gluten free flour for almond flour. You could also try coconut flour – say 80g and use 3-4 eggs. I haven’t tried this though! If you try it, let me know how it goes!