Muffins

This recipe is another one of those healthy ones, since it skips refined sugars, refined flours and fats. The result is a fairly decent and tasty treat but, although it's fluffy, the texture is a little "chewy" for my taste and a bit moist, as tends to happen with recipes that include other vegetables (zucchini, carrot, etc.). All in all, for me this is a treat that works well for eating with less guilt and in a healthier way, but they're not the muffins I'd make for a special occasion or when I really want to treat myself or someone else.

Ingredients

• 150 g (1.5 cups) ground oats
• 250 g (1 cup) pumpkin purée
• 150 g (2/3 cup) plain yogurt
• 1 tablespoon honey
• 6 dates (pre-soaked)
• 2 eggs
• 1.5 teaspoons baking powder
• 1 teaspoon cinnamon
• 1 pinch of salt
• 2 tablespoons milk
• 100 g (3.5 oz) 70% dark chocolate, chopped into small pieces

Method

1. Peel and chop the pumpkin into chunks and boil until soft. Drain and mash with a fork to make a purée.
2. Preheat the oven to 180°C (355°F).
3. Blitz the soaked dates in a food processor to make a paste. Add the pumpkin purée and blend again until you get a smooth mixture.
4. In a bowl, combine the wet ingredients (eggs, honey, milk and the pumpkin-date purée).
5. Separately, mix the dry ingredients (oats, salt, baking powder) and add them to the wet mixture.
6. Mix well and fold in the chocolate pieces.
7. Divide between muffin liners and bake for 25 minutes.

PiC Tips

• You can sprinkle some oat flakes or extra chocolate on top before baking.
• If you use silicone or metal molds, don't forget to grease them first. With paper liners they stick a bit (so they won't be the prettiest muffins you'll ever make).
• The best dates for sweetening are Medjool dates, which are meatier, but if you don't have any you can use regular ones.