- Servings24 muffins
- Prep30 min
- Resting2 h
- Cooking1h20
- DifficultyAdvanced
These muffins draw their sweetness from roasted vegetables and dates alone — no added sugar. Red kuri squash and sweet potato are roasted then drained to concentrate their flavour, while chestnut flour and coconut oil replace butter and white flour. The spice blend — cinnamon, ginger, cardamom, clove — gives them the scent of an autumn cake.
Ingredients
- 200 g sweet potato
- 300 g red kuri squash
- 100 g chestnut flour
- 100 g coconut flour
- 75 ml coconut milk
- 150 g Medjool dates
- 5 eggs (or 5 tbsp chia seeds soaked overnight)
- 75 g cocoa butter
- 1 ½ tbsp kosher salt
- ½ tbsp vanilla extract
- 1 ½ tsp cinnamon
- 1 tsp ground ginger
- ⅓ tsp nutmeg
- ¼ tsp ground cardamom
- A pinch of ground clove
- 1 tsp bicarbonate of soda
Preparation
Peel the squash and remove the seeds, then peel the sweet potato. Cut into large chunks, spread on a tray and roast for 44 to 55 minutes at 180 °C, until very tender and dehydrated. Let cool in the oven with the door ajar.
Pass the cooled vegetables through a strainer and gently crush them to release the water. Set aside for 1 hour.
Pit the dates and chop them small. In a bowl, combine the chestnut and coconut flours, the salt and the dates. Mix, then add the spices and mix again.
Add the coconut milk, eggs and cocoa butter, and mix to a uniform dough. Fold in the vegetables and mix again.
Finally add the bicarbonate and let the dough rest for 1 to 2 hours.
Divide between muffin tins. Preheat the oven to 200 °C, bake for 9 minutes, then lower to 170 °C and bake for 15 more minutes, until the muffins rise and turn golden.
