Fruity fluffy summer muffins

Sugarfree, eggfree, dairyfree

Yesterday morning  I made some muffins to make my colleges happy.

I love chocolate. So I tend to make chocolicious muffins mostly but this was the perfect day for fruity summerflavored stuff.

To make them kind of "healthy" (as much as it is possible with sweet treats...) I replaced the refined suger by the fruity sweetness of dates.

Dates are good for gaining weight. They are rich in several vitamins, minerals and fiber too. These delicious fruits contain oil, calcium, sulfur, iron, potassium, phosphorous, manganese, copper and magnesium which are all beneficial for health. 

I also substituted the egg by soy flour and the dairy products by soy yoghurt.

Ingredients

two hands full of dried dates

260g flour (I took spelt flour - not the whole grain, so I wouldn't be too healthy... )

100g chopped almonds

2.5 tsp baking powder 

0.5 tsp baking soda

2 tbsp soy flour

80ml vegetable oil

260g soy yoghurt

the peel of a lemon 

250 fruits of your choice 

I almost missed the yoghurt! So here it is as a reminder:

Preparation

The night before I put the dates in a bowl of water to let them soak and make them getting soft. This lasts a couple of hours so don't miss that part.

Wash and prepare the fresh fruits and grind the lemon. Roast the almonds in a pan (Carefully! Don't go away! They burn easily! But this step is important. It gives the sweet little cakes a crunchy roasted note)

Preheat the oven to 180 degrees Celsius. Put the parchment papers into the muffin baking pan.

Drain the dates and put them together with the oil, the soy yoghurt, the soy flour and the lemon peel in a mixer and mix well. I prefer when there are no bigger pieces of the dates in the mixture left over.

Put the flour, the baking powder and soda and the almonds in a big bowl and mix well. Put the fruits into the flour mixture and and mix carefully.

Then pour the mixture of the liquids to the dry ingredients and stir quickly but carefully. Stop stirring when all the dry ingredients are moist. Don't stir too long! Otherwise you'll kill the dough and the muffins get the texture of car wires. You don't want that!

Now fill the dough spoonful by spoonful in your muffin baking pan.

(I did not have enough of my red currants left over because they where already used for breakfast, sundaes and salad. That's why I decided to fill the muffins with red jam instead of fresh friuts. I filled half of the dough in the pan, then one tablespoon full of jam and then the rest of the dough. Then I sprinkled the left over red currants on top.)

Now put the pan in the preheated oven and bake for 20 to 25 Minutes.

Take muffins out of the oven and let them cool a little so they are touchable. In between springle some powdered sugar over the little sweeties. (Ok. Now they are not completely sugar free anymore ... but, whatever! Let's have some fun!) Then remove them off of the pan to let them cool completely.

So. I guess, thats it. Enjoy! ☀️☕️