These are packed with energy sustaining nutrients at around 80-90 calories per muffin they make a good blood sugar balancing snack when you need some sustained energy. But mostly they are delicious and nutritious. Great for kids after school snack, or at your desk or before a work out energy boost. As good if not better than an energy ball.
Ingredients for 20
2 x tablespoons of solid cold pressed Coconut oil
2 x handfuls of sulphite free dried apricots
2 x organic eggs
1 heaped desert spoon of cocoa powder
A small splash of coconut or dairy kefir (stops them being dairy free) – gives a nice rich texture
1 cup brown rice flour
1 teaspoon of baking powder
Separately – pumpkin seeds
Optional - A small handful of pitted deglet noir dates – to make sweeter or you can add a desert spoon of finely chopped orange rind for less sugar, added bioflavonoids and wonderful orange flavour.
Directions:
Place apricots, coconut oil, (dates and orange rind if using) into food processer or blender.
Add eggs and blend.
Empty mixture into a bowl and mix in the cocoa, the brown rice flour, baking powder and kefir. Do not add pumpkin seeds yet. Mix in thoroughly.
Heat over to 150 degrees centigrade.
Use a non-stick min muffin tray, grease with very small amount of coconut oil and add a heaped teaspoon of mixture to each space. Place in oven for 10-15 minutes. Test with a skewer – if no mixture sticks to it, they are cooked.
Remove from oven and whilst the muffins are warm a soft push the pumpkin seeds into them.
This stops the healthy fats in the seeds from being damaged by heat.
Keep refrigerated.
Nutritional benefits:
High in fibre, protein, Vitamin A in form of Beta-carotene, B Vitamins,
healthy form of Saturated fats. Apricots are a good source of iron, potassium.
Good for eyes, skin, heart health and cancer protective.