• Kylie

Lamington Muffins (Plant-Based)

Makes 12

Vegan, dairy-free, refined sugar-free


1 cup dates

1 cup boiling water

1 Tbsp ground flaxseed

3 Tbsp water

1 1/4 cup soymilk

1/4 cup date paste

1 Tbsp coconut oil

2 1/2 cups wholemeal flour

2 1/2 tsp baking powder

1/4 tsp baking soda

1/4 cup coconut sugar

4 Tbsp cacao powder

1/4 cup date paste

1 jar Dalfour strawberry jam (100% fruit spread)

12 squares, 80g dark dairy-free chocolate (>70%)

2 Tbsp desiccated coconut


Step 1

Preheat oven to 180C.

Step 2

Pour the boiling water over the dates and set aside for 10 minutes. Then mix the ground flaxseed and 3 Tbsp water together in a cup and also set aside for 10 minutes to thicken.

Step 3

In a blender, mix the dates and boiling water mixture to a paste. Store in a jar with a lid. 1/2 of this mixture will be used for this recipe and the other half can be saved for topping on yoghurt or granola.

Step 4

Mix the wet ingredients - soymilk, 1/4 cup date paste, coconut oil, and the flaxseed mixture together. In a separate bowl mix the dry ingredients - wholemeal flour, baking powder, baking soda, coconut sugar, and cacao powder together. Combine the wet and dry ingredients together.

Step 5

Pour the mixture evenly into a 12-muffin tray and bake for 15 minutes. Remove and let the muffins cool completely. Then cut the muffins in half horizontally and spread with the fruit spread.


Make the icing by melting the chocolate in a small saucepan on low heat until just soft and mix in the 1/4 cup of date paste. When the muffins are completely cooled, top with the icing and sprinkle with the coconut. Enjoy!

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