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desserts-baking

Juicer Muffins with Chocolate Glaze

Perfect grab & go breakfast or snack!

60 12
Juicer Muffins with Chocolate Glaze | DonalSkehan.com, Perfect grab & go breakfast or snack!

desserts-baking

Juicer Muffins with Chocolate Glaze

Perfect grab & go breakfast or snack!

Friday, November 6, 2015

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 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

 

Muffin tray

Large mixing bowl

Small mixing bowl

Whisk

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: these are what I deem THE BEST JUICER MUFFINS 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

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 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

 

You'll Need

Muffin tray

Large mixing bowl

Small mixing bowl

Whisk

Large measuring jug

Wire rack

 

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