Fluffy Vanilla Muffins - With a Hidden Twist
Looking for the perfect lunchbox snack that fussy eaters will actually LOVE? These fluffy vanilla muffins have a secret that even the pickiest little ones won’t notice! Made with apple purée and blended cauliflower, these muffins are packed with hidden goodness—plus, they’re sweet, fluffy, and loaded with fibre and vitamin C to keep your kids nourished and energised all day! Making them for a baby? Skip the maple syrup, and they’ll still be sweet and delicious! They can be batch baked and frozen to ensure you always have a quick-on-the go snack or mid-week lunchbox filler on hand.
Fluffy Vanilla Muffins
Dietary: VEG, NF, DF
Allergens: Wheat, Eggs
Age group: 12 months +
Makes: 20 (mini muffins)
Prep: 15-20 mins
Cook: 15 mins
Equipment: High-speed food processor
Ingredients
5 Medjool dates, pitted
1 egg
1 tsp vanilla extract or powder
1/4 cup (60ml) coconut oil, melted
1/4 cup (65g) apple puree (unsweetened)
1/2 cup (50g) cauliflower, steamed and drained
1/4 cup (60ml) maple syrup
1 cup (130g) wholemeal spelt flour
1/2 tsp baking powder
1/4 tsp baking soda
Pinch sea salt
Method
Preheat the oven to 180°C and line a mini muffin trays with muffin liners.
Place dates, egg, vanilla extract, coconut oil, apple puree, cauliflower and maple syrup into the processor and process until smooth.
Next, add all dry ingredients and process until well combined.
Place batter into mini muffin liners and bake for 15 mins or until a cake tester or knife comes out clean.
Allow to cool on a rack, and enjoy them plain or topped with your favourite frosting.
Serving and storing leftovers: Serve immediately, store in an airtight container in the fridge for up to 4 days or freeze for up to 4 months.
Tips:
Allergies:
For a gluten-free version: Swap wholemeal spelt flour for brown rice flour or a gluten-free flour of choice.
Easy ingredient swaps:
Leave out cauliflower puree for a basic muffin recipe or swap with pumpkin puree.
Swap apple puree for 1/4 cup maple syrup or 6 dates.
For Babies:
Leave out maple syrup and add an additional 1/4 cup of apple puree.