What I am going to present to you today is a perfect combination, between healthy, organic and delicious dessert.
It is a combination between muffin and truffles. Now you know where the recipe’s name came from!
Many beneficial ingredients are present in this recipe in a way that you never imagined would be possible.
The taste is amazing, and the look on your kids’ faces after trying it will be priceless. You can make a batch of those exquisite muffins and store them in the fridge so your kids can enjoy them any time they like.
Preparing your kids’ goodies at home is very essential nowadays to protect them from processed sugar and artificial ingredients that will harm their system and make the obesity risks much higher.
What is safer than a homemade dessert that you know exactly what you put in?!
This way, you can smuggle some healthy and beneficial ingredients in their meals without the need to fight with them to eat their vegetables each time!
In this recipe, each and every ingredients has its own magic, from pumpkin to dates to nuts to coconut oil … trust me each ingredients in this recipe has a benefit for your system.
After all, we all are kids deep inside and just like kids; we eat with our eyes before our mouths. Obviously, you can notice how perfect and delicious those muffins with truffle fillings look!
Investing in some organic and healthy ingredients is the best you can do to your body and your family. There are no sophisticated ingredients here, just simple ingredients that you can find in any supermarket and I bet half of you have it already in their pantry.
Always try new ideas and keep your kitchen exciting and your family meal full of surprises, it is the only way to keep your kids interested in eating healthy food and avoid junk poisoning , and eating food manufactured from unknown resources.
Try this absolutely great truffin recipe and come back with you and your kids’ feedback!
Ingredients: (8 muffins)
For the truffles
- ½ c (40g) unsweetened cocoa powder (not to pressed into the cup)
- 3 Tbsp. (46g) pitted date paste (15 pitted dates)
- ¼ tsp. vanilla extract
- 1/3 cup walnuts
- Water (room temperature)
For the muffins
- 1 ¼ c (150g) whole wheat flour
- 1 tsp. baking powder
- ½ tsp. baking soda
- 2 tsp. ground cinnamon
- ½ tsp. ground nutmeg
- ¼ tsp. ground ginger
- ¼ tsp. salt
- 1 Tbsp. (14g) coconut oil, melted
- 1 cup (244g) pumpkin purée (NOT pumpkin pie filling)
- 2 tsp. vanilla extract
- ¼ cup (60mL) molasses
- ¼ cup (60mL) almond milk
Instruction:
- To prepare the truffles, blend the walnuts till finely chopped, add the cocoa powder, pitted dates and vanilla to the blender and stir together on high speed. If it is still too sticky and the ingredients didn’t come together as dough, add water while blending tablespoon by tablespoon until a wet sand texture is formed. Put a bowl and Refrigerate for 20 minutes; then roll into 8 spheres. (The chilling can be done while preparing the muffin batter.)
- Preheat the oven to 180 C°, and lightly coat 8 standard-sized muffin cups with coconut oil cooking spray.
- To prepare the muffins, whisk together the flour and next 6 ingredients (through salt) in a medium bowl. In food processor, stir together the coconut oil, pumpkin, vanilla, and molasses.
- Add half of the flour mixture than add the milk than add the other half of the flour.
- Stir together till wet dough is formed.
- Divide about 2/3 of the batter between the prepared muffin cups. Press a chocolate truffle into the center of each; then top with the remaining batter. Bake at 180 C° for 23-27 minutes, or until lightly golden and barely firm to the touch. Cool in the pan for 5 minutes before turning out onto a wire rack.
Nutritional information:
Serving Size: 1 muffin • Calories: 165 • Fat: 6 g • Carbs: 24 g • Fiber: 4 g • Protein: 5 g
Notes:
*you can store in the refrigerator for up to 1 week and preheat for 12 second in the microwave.
*if you like a much sweeter muffin, you can add stevia sweetener as much as you like to the dough.