Preparation time: 15 minutes
Gluten free, wheat free, vegetarian
- 12 dessertspoons linseeds
- 1 cup chopped dates
- ¼ cup boiling water
- 1-2 ripe bananas
- 60g butter, melted (allowed to cool)
- 3 teaspoons of baking powder
- 2 eggs, lightly beaten
- ½ teaspoon nutmeg
- Preheat oven to 180 degrees.
- Soak chopped dates in boiling water while preparing the rest of the recipe.
- Prepare muffin tins by lining with baking paper.
- Grind linseeds in an electric seed/spice grinder or coffee grinder until it is a fine meal.
- Use a fork to mash bananas in a mixing bowl. Add nutmeg and combine well. Mix through the date mixture and cooled melted butter.
- Fold through the linseeds and baking powder followed by the eggs.
- Spoon even amounts of the mixture into prepared muffin tins, starting with about 2 heaped dessertspoons in each.
- Bake in the oven for 25 minutes.
- Remove from tin when cooked and cool slightly on a rack. Delicious eaten while warm!
Linseeds (also known as flaxseeds) contain lignans, which are a type of phytoestrogens (plant oestrogens). Linseeds also are a rich plant source of omega-3 fatty acids and are high in soluble fibre. Some people use flaxseed oil in their diet; however, flaxseed oil does not contain phytoestrogens.
When a woman's oestrogen is low, vaginal dryness can occur. This can happen to women both before and after menopause, during breastfeeding and as a side effect of some medications. Two daily dessertspoons of linseeds (the amount found in one muffin) can help with vaginal dryness. The muffins are also high in fibre and gluten free.
Nutritional values per serve
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For a more moist muffin use Medjool dates, or for a denser muffin use regular dried dates
For a more moist muffin use two bananas or one banana for a denser consistency To reduce sugar use ¾ cup of dates and 1 banana.
Cut a circle out of top of muffin (like making fairy cakes), scoop out one piece with a spoon and cut in half. Fill with plain yoghurt and walnut halves and top with muffin top halves.
For a hot breakfast, prepare the mixture the night before, fill the lined muffin tins and store in the fridge overnight. The muffins will swell overnight as the linseeds absorb the liquid, so the muffins are bigger. Bake in oven in the morning.