ABCD Muffins

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There are ALOT of ABCD muffin recipes on the internet. Surprisingly I had never made this type of muffin before. I say surprisingly, as my husband LOVES muffins and I thought I’d tried them all.

What are ABCD muffins? Ones made from Apple, Banana, Coconut (or is it cinnamon?) and Dates. I love a recipe that uses fresh fruits as a way of sweetening the mixture. It means little to no requirement to add anything extra to make it sweet. Perfect when they get inhaled by both the big and little people in my house.

Of all the recipes I looked at, everyone seems to add their own variation or twist to the recipes. All seemed to have different quantities of this and that.

Most of them use ‘vegetable oil’ which I despise for this reason. And none used raw honey as a sweetener. I’m not against sugar. It actually has a place in our diet, but it has been abused and overused in recent years. And the quality of the sugar we are consuming is poor. My preference is to use natural sugar from sources such as fruit, raw honey, maple syrup and rapadura. And so many recipes just don’t need the volume of sugar that is usually ‘prescribed.’ My rule of thumb is to read the recipe and if it contains sugar, substitute it for one of my preferred sweeteners and halve the amount!

So I thought I’d make my own variation of these muffins to suit my own ingredient preferences. With Thermomix instructions of course.

There is also some information in the recipe notes if you’d like to make this gluten free or dairy free.



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ABCD Muffins
Deliciously healthy muffins made with fresh fruits that give them that natural sweetness and keep them super moist!
  1. Preheat the oven to 170 degrees celsius
  2. Prepare muffin tray by either greasing the muffin holes or lining them with muffin cases (I use the If You Care range)
  3. Add the apple and dates to the Thermomix bowl and Turbo for 1 seconds x 2 to chop finely
  4. Scrape down the sides
  5. Add the remainder of the ingredients to the Thermomix bowl and mix for 15 seconds on speed 4 until mixture is combined
  6. Spoon out mixture into prepared muffin tray
  7. Bake in the oven for 25 minutes or until an inserted skewer comes out clean
  8. Remove tray from oven and allow to cool on bench. If you used muffin cases, remove the muffins from tin and place on a wire rack so they don't sweat whilst cooling.
Recipe Notes

You can make this recipe gluten free by substituting the wholegrain spelt flour AND baking powder with a gluten free self raising flour. If you'd like to make your own version, check out my recipe here.

I make these with full cream cow's milk but if you have a dairy intolerance, something such as almond or coconut milk would work just as well.

Because I use honey in this recipe, the oven temperature is slightly lower so they don't burn. That's why the cooking time is a little longer than usual for muffins.

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