Mom bought me whole bag of prunes so I decided to try add it to my baking. These muffins surprised me with the moisture and in of sweetness from soaked prunes. Sure one of my favorite muffin recipes!!!
1 cup almond flour
1 cup almond flour
1 cup coconut flour
1/2 teaspoon allspice
1 teaspoon cardamom
1/4 teaspoon salt
3/4 cup water
1 teaspoon apple cider vinegar
1 tablespoon flax meal
8 prunes (4 whole, 4 finely minced)
1/2 cup boiling water
1/3 cup coconut oil, warmed to liquid (or other oil of choice)
2 teaspoon vanilla extract
2 teaspoon baking powder
1 1/2 Tablespoon hot water
Soak the flours:
- Sift together flours in a large bowl. Add spices and salt, whisk to mix well. Add water and apple cider vinegar and stir, forming a thick dough.
- Cover and let sit for 8-24 hours at room temperature.
Preparations of muffins:
- Preheat oven to 400* F, and prepare muffin pan. Put water on to boil.
- Place 1/2 cup boiling water, 4 whole prunes, and 1 tablespoon flax meal in a blender. Put cover on blender, and let mixture sit for about 5 minutes to soften the prunes and let flax absorb liquid. Then blend on high until mixture is totally smooth and thick.
- While prunes are softening, finely mince the remaining 4 prunes, and coat prune pieces with a little millet flour to prevent sticking and sinking. Set prune pieces aside.
- Melt coconut oil to liquid. In a small bowl, whisk together oil, blended prune/flax mixture, and vanilla until evenly combined.
- Uncover dough, and break apart with your hands so there are lots of small pieces. Add prune/oil mixture to dough and mix with a hand mixer until smooth. Taste the batter, and adjust any spices as necessary.
- Dissolve baking powder in 1 1/2 tablespoon hot water (it will foam!) and add immediately to batter, stirring a couple times very quickly and gently. Add minced prune, and stir only until combined. Do not over mix!
- Spoon immediately into muffin tin and place in oven. Bake at 400* F for 25-30 minutes, or until a toothpick comes out clean.
If you’d like to skip the flour-soaking step, make the following adjustments:
- Apple cider vinegar
- Mix all dry ingredients (flours, spices, salt, and baking soda) together.
- Add 3/4 + 1 1/2 teaspoon warm water to dry ingredients first, then mix in prune/oil/vanilla mixture, then add prune pieces.
- Bake as directed.
Try adding a handful of chopped nuts or seeds for crunch and extra protein.
If you want more prune and can handle the sugar, I’d recommend doubling the amount of minced prune for more prunetastic flavor. The minced prune chunks only show up here and there; most people (including myself!) would probably prefer more prunes.
These muffins are not very sweet. If you want a sweeter muffin, add a little stevia (zero GI option) or agave/honey/maple syrup/brown rice syrup. Just reduce the amount of water slightly to account for the extra moisture if using a liquid sweetener.
If you have a sweet tooth and a chocolate craving, I bet these would be pretty darn tasty with a handful of your favorite chocolate/carob chunks or chips thrown in the mix.
As I’ve been thinking about this recipe, I think that if it were modified just right, it could make a very tasty, very dense prune cake. I’m thinking more prunes, a moister texture, a little sweeter flavor, and maybe some carob added for richness…maybe some kind of creamy coconut whipped topping… Yum! This may have to happen sometime.
yield: 8 muffins