• 100gm soft coconut oil or 120 gm soft organic butter
  • 6 medjool dates pitted (if using dried dates, use a couple more and pre-soak for 20mins before hand in boiling water)
  • 2 large free-range eggs
  • 3/4-cup coconut milk
  • 1⁄2 cup apple butter or puree
  • 1 cup gluten free self-raising flour
  • 1⁄2 cup almond meal
  • 2 tbs coconut sugar
  • 1 tsp baking powder
  • 1tsp vanilla extract or powder
  • 1 tsp ground cinnamon
  • 1 tsp allspice
  • 1⁄2 tsp ground nutmeg
  • 1⁄2 tsp ground cloves
  • 1tsp lemon zest
  • 1 tsp orange zest
  • Juice of 1 small orange (4 tablespoons)
  • 1 tablespoon brandy (optional, alcohol will burn off during cooking)
  • 1 cup sultanas


Blender or food processor 12-hole muffin tray, greased with coconut oil


  1. Preheat oven to 180 degrees celsius.
  2. Place all ingredients except for sultanas in a blender or food processor.
  3. Blend on high for 1 minute or until mixed well.
  4. Add sultanas and stir through with a spoon until well combined.
  5. Spoon mixture into prepared muffin tray by placing 2-3 tablespoons of mixture per muffin hole. Ensure each hole is at least 3⁄4 full of mixture.
  6. Bang tray down on a hard surface to remove any air bubbles in each muffin, and to help smooth them down.
  7. Place in pre-heated oven and bake for 15-20 minutes or until golden and cooked through. Check if cooked through by inserting a wooden skewer into the centre of the muffin, if it comes out clean it is cooked through
  8. Remove from oven allow to cool for 5 minutes before transferring to a cooling rack. Serve once cooled.
  9. Store in an air tight container in the fridge for up to 1 week.

Recipe curtesy of the Roar Foodie