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desserts-baking

Juicer Muffins with Chocolate Glaze

A nutritious dairy free breakfast or snack recipe with a surprising ingredient...!

60 12
Juicer Muffins with Chocolate Glaze | DonalSkehan.com, A nutritious dairy free breakfast or snack recipe with a surprising ingredient...!

desserts-baking

Juicer Muffins with Chocolate Glaze

A nutritious dairy free breakfast or snack recipe with a surprising ingredient...!

Friday, November 6, 2015
US / METRIC

For the muffins:

125g plain flour

75g wholemeal flour

200g rolled oats

3 tbsp sunflower seeds

1 tsp baking powder

1 tsp salt

75ml date syrup

250ml nut or soya milk

2 large free-range eggs

2 bananas, mashed

150g juicer pulp

3 tbsp coconut oil, melted

For the chocolate glaze:

3 tbsp raw cacao powder

2 tbsp honey 100g coconut oil, melted

Pinch of sea salt

2 tbsp raw cacao nibs or bee pollen, to decorate

 

For the muffins:

1 cup plain flour

1/2 cup, plus on tbsp wholemeal flour

2 cups rolled oats

3 tbsp sunflower seeds

1 tsp baking powder

1 tsp salt

4 tbsp date syrup

1 cup nut or soya milk

2 large free-range eggs

2 bananas, mashed

1 cup juicer pulp

3 tbsp coconut oil, melted

For the chocolate glaze:

3 tbsp raw cacao powder

2 tbsp honey 100g coconut oil, melted

Pinch of sea salt

2 tbsp raw cacao nibs or bee pollen, to decorate

Muffin tray

Muffin cases

Large mixing bowl

Small mixing bowl

Large measuring jug

Wire rack

 

60 mins
Serves 12

I always feel guilty dumping the pulp from my juicer into the compost bin, which is why I thought the moist pulp would be the perfect addition to a breakfast muffin. A quick search online made me realise I wasn’t the first genius to think that idea up. So here goes: this is what I deem THE BEST JUICER MUFFIN RECIPE in the world – tried and tested by me, my family and my dog.
 We approve – let’s hope you do too!

 

Preheat the oven to 180°C/350°F/Gas Mark 4. and line a 12-hole muffin tin with paper cases. Mix all the dry ingredients together in a large mixing bowl and make a well in the centre.
In a large measuring jug, whisk together the date syrup, milk, eggs, bananas, juicer pulp and coconut oil. Pour the wet ingredient mixture into the dry ingredients and fold through until just combined.
Divide the mixture between the individual muffin cases and bake for 25 minutes, or until they have risen and a skewer inserted in the centre comes out clean. Allow the muffins to cool completely on a wire rack while you prepare the glaze.
In a bowl, whisk together the cacao powder, honey and coconut oil until you have a smooth mixture. If the coconut oil is still warm allow the mix to cool slightly before glazing. Spread each muffin with a heaped teaspoon of the glaze and sprinkle with sea salt, cocoa nibs or bee pollen.The muffins will keep for 5 days in an airtight container.
Spread each muffin with a heaped teaspoon of the glaze and sprinkle with sea salt, cocoa nibs or bee pollen.The muffins will keep for 5 days in an airtight container.
60 mins
Serves 12

Ingredients
US / METRIC

For the muffins:

125g plain flour

75g wholemeal flour

200g rolled oats

3 tbsp sunflower seeds

1 tsp baking powder

1 tsp salt

75ml date syrup

250ml nut or soya milk

2 large free-range eggs

2 bananas, mashed

150g juicer pulp

3 tbsp coconut oil, melted

For the chocolate glaze:

3 tbsp raw cacao powder

2 tbsp honey 100g coconut oil, melted

Pinch of sea salt

2 tbsp raw cacao nibs or bee pollen, to decorate

 

For the muffins:

1 cup plain flour

1/2 cup, plus on tbsp wholemeal flour

2 cups rolled oats

3 tbsp sunflower seeds

1 tsp baking powder

1 tsp salt

4 tbsp date syrup

1 cup nut or soya milk

2 large free-range eggs

2 bananas, mashed

1 cup juicer pulp

3 tbsp coconut oil, melted

For the chocolate glaze:

3 tbsp raw cacao powder

2 tbsp honey 100g coconut oil, melted

Pinch of sea salt

2 tbsp raw cacao nibs or bee pollen, to decorate

You'll Need

Muffin tray

Muffin cases

Large mixing bowl

Small mixing bowl

Large measuring jug

Wire rack

 

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