Fig and linseed breakfast muffins


Ingredients: 140g coconut oil 5 large medjool dates, pitted 100g honey 2 eggs, whisked 110g wholemeal self raising flour 30g Linwoods milled linseed 1 banana, mashed 2 figs, chopped 1tsp baking powder To make: Blend the dates and honey using an electric blender Melt the coconut oil in a pan Add the melted oil a large bowl and stir in the eggs and date/honey mix Slowly stir in the flour and Linseeds Add the baking powder, mashed banana and figs, folding in gently Transfer to cupcake cases Bake for 15 minutes or until golden brown


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