Easter Muffin

I wanted to make something special for Easter and thought of my childhood. Back then I used to love anything with poppy seeds and that's a secret to this treat to! If you don't have time to make the icing, don't worry about it, but to be honest, once you make it, you'll wonder how could you ever be without it. 🙂

Prep Time: 15 minutes (in total for muffins and icing)

Cooking Time: 25 minutes

Makes 9 muffins

Ingredients

  • 1 cup quick cooking oats
  • 0.25 cup ground almonds
  • 2 tbs poppy seeds
  • 0.25 cup desiccated coconut
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1 pot of fruit puree (110 gr)
  • 14 – 16 whole dates (without pits)
  • 1/2 cup almond milk (unsweetened)

For the icing: 

  • 0.75 cup kidney beans (no salt/sugar added, drained)
  • 1 handful of walnuts
  • 10 whole dates
  • 1.5 tbs dark coco powder unsweetened
  • a drop of almond milk
  • quick cooking oats (if needed)

Instructions

Put all dry ingredients for the muffins into a bowl and mix well.

Put washed dates, fruit puree and a drop of milk from your 1/2 cup into a food processor and process until smooth.

Add the whole mixture and the rest of the milk into the bowl and mix well. If you feel the dough is a bit too wet, just add a few more oats.

Fill up silicon forms and bake muffins at 175 degrees for 25 – 30 min until golden brown.

While muffins are in the oven put all ingredients for icing into a food processor and process until smooth. Icing should be smooth and thick so it easily holds on top of the muffin.To make it more condensed you can add a tbs of oats and process again.

Put icing into the fridge for 15 min and when muffins cool down put the icing on top of each and

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