Spiced brekkie muffins

Spice up your morning with these wholesome delights

Preheat oven to 200°C. Fill 18 holes of a muffin tray (you may need two trays) with paper cases. Process 1 cup (250ml) water with 1 tsp vanilla extract, 250g fresh pitted dates, 2 tsp ground turmeric, 1½ tsp ground cinnamon, 1 tsp finely grated ginger, 1 cup almond meal, 270ml can light coconut milk, 1½ tsp baking powder and ½ cup (80g) flour until smooth. Whisk 8 eggs in a large bowl until light and frothy. Add turmeric mixture to egg and stir gently to combine. Divide mixture among muffin pan holes. Bake muffins 20 mins or until risen and firm. Serve muffins warm or at room temperature, topped with a heaped teaspoon of unsweetened coconut yoghurt and berries. Dust with extra cinnamon, if liked.