Date & coconut muffins MAKES ABOUT 12

120g pitted dates chopped 170ml water 2 tbsp lemon juice 1½ tsp bicarbonate of soda 60g coconut oil melted and cooled 4 medium eggs 1 tsp vanilla extract 160g ground almonds 1 tbsp cornflour sifted 2 heaped tbsp stevia (optional, omit if you prefer a semi-sweet muffin) 100g coarsely grated apple (about 2 apples) 50g goji berries finely grated zest of 1 orange TO SERVE coconut yoghurt runny honey extra goji berries toasted flaked almonds (optional) ● Place the dates in a small pan with the water and lemon juice, gently bring to the boil and simmer over a low heat for 5 minutes, stirring now and again to mash them up. Remove from the heat and stir in the bicarbonate of soda, which will froth up. Transfer to a large bowl and leave to cool for 15-20 minutes. ● Preheat the oven to 190C/170C fan/gas 5 and arrange 12 silicone muffin cases inside a muffin tin or two. Whisk the coconut oil with the eggs and vanilla in another large bowl. Add the date mixture, then fold in the remaining muffin ingredients. ● Fill the muffin cases by three quarters and bake for about 25 minutes until risen, golden and shiny on the surface. They should feel soft to the touch without any hint of wetness in the centre. Leave to cool on a wire rack and then slip the muffins out of the moulds. ● Just before serving dollop a teaspoon of coconut yoghurt in the centre of each one, drizzle with a little honey and decorate with a few goji berries and toasted flaked almonds if using. ➤