Cauliflower Vanilla Muffins with Choc Date Frosting

Serves: 24|Prep: 30 minCook: 15 min

These delicious Cauliflower Vanilla Muffins are the perfect bite-sized treat for any occasion, especially today as it’s World Baking Day! Adding veg to sweet muffins not only offers a creamy texture but you can say hello to more veg in your kid’s diet – win, win. The addition of applesauce and dates gives a subtle sweetness, without having to add sugar too. So, if you’re looking for a healthy treat to take to an event, or simply fill those lunchboxes, this is it!

Ingredients

Method

Muffins
5 Medjool dates, pitted
1 egg
1 tsp pure vanilla extract
¼ cup coconut oil, melted
¼ cup applesauce (unsweetened)
½ cup cauliflower, steamed and drained
¼ cup maple syrup
1/3 cup buckwheat flour
1/3 cup millet flour
1/3 cup arrowroot
½ tsp baking powder
¼ tsp baking soda
pinch sea salt

Frosting
1 cup soft Medjool dates, pitted
½ cup boiling water
1 tbs coconut oil
1 tbs coconut cream
2 tbs cacao powder
1 tbs carob powder
1 tbs maple syrup
1 tsp pure vanilla extract
pinch of Himalayan rock salt (optional)

1.	To make the muffins, preheat oven to 180ºC and line a mini muffin tray with muffin liners.
2.	Place dates, egg, vanilla extract, coconut oil, applesauce, cauliflower and maple syrup into the processor and process until smooth.
3.	Next, add all dry ingredients and process until well combined.
4.	Place batter into mini muffin liners and bake for 15-20 mins or until a cake tester or knife comes out clean.
5.	Allow to cool on a rack and enjoy them plain, or topped with your favourite frosting.
6.	To make the frosting, place dates in a small bowl. Cover with boiling water. Add coconut oil. Allow to sit for at least 10 mins. Once the dates are soft, place the mixture in the blender bowl and add remaining ingredients. Process until it reaches a smooth consistency.
7.	Refrigerate for at least an hour before using on muffins.

Tip:

Replace the gluten-free flour mix with spelt flour or any wholemeal flour. If Medjool dates are hard, soak for 3-5 mins in hot water. Discard excess water. Serve immediately, store in an airtight container in the fridge for up to 4 days or freeze for up to 4 months.