This recipe came about from my attempts to make a bit of  healthier version of Lumberjack cake whilst I was pregnant. I love Lumberjack cake, and one morning I was really feeling like it, but didn’t feel like something quite that sweet. I added some pineapple (like in a Hummingbird cake) and used buckwheat and coconut flour to make it a bit more blood sugar and gut friendly. I was quite impressed with myself for how well they turned out. Let me know if you give them a try.

Ingredients

• 1 apple, cored and diced
• ½ cup dates, chopped
• ½ cup boiling water
• 1 tsp bicarb soda

 

• 1 tsp baking soda
• ¼ cup maple syrup
• ¾ cup buckwheat flour
• ¼ cup coconut flour
• 1 ripe banana, mashed
• 2 slices pineapple, chopped
• ½ cup chopped mixed nuts
• 1 cup almond meal
• 3 eggs
• 1 vanilla pod, seeds scraped out (or ½ tsp vanilla extract)
• ½ tsp each cinnamon and ground ginger
• ¼ tsp each nutmeg and cardamon
• Pinch salt

 

Topping

• 60g butter
• ½ cup milk
• ½ cup brown sugar
• 2/3 cup shredded coconut (I used finely dessicated because that’s all I had, but this was too fine)

Method

Preheat the oven to 180°C

Mix the chopped apples and dates, bicarb soda and boiling water in a bowl. Stir to coat them, cover, then set aside until it’s just warm.

In a large bowl whisk the eggs with the maple syrup then combine the flours, baking soda, salt, spices and vanilla. Fold in the nuts, banana, pineapple and the soaked apple and dates.

Spoon into muffin trays and place in the oven for 30-40 minutes.

Meanwhile to make the topping, combine the butter, milk and brown sugar in a saucepan. Stir over low heat until the butter has completely melted and the sugar dissolved. Stir through the coconut. Pour this mixture evenly over the muffins, then place them back into the oven for 30 minutes.

The muffins are done when a skewer inserted into the muffins comes out clean.

Allow the muffins to cool slightly. Serve at room temperature.

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