Nectarine and date muffins

By Jamie Humby | Chef

Published 2 December 2024

name

dessert diabetes friendly snack muffins and cakes

A nectarine and date muffin sits in a bowl with a side of yoghurt.

These nectarine and date muffins are the perfect after school snack for families on the go.

You can bake them fresh for some extra brain food while the kids are doing their homework, or store them in an airtight container so you can bulk up their lunchboxes the next day. These muffins are filled with summer fruits and made with teff flour, which is naturally gluten free and can be found in health stores and organic shops. If you can’t get your hands on it, just use your preferred type of flour.

Prep time

10m

Cook time

36m

Serves

Ingredients

20g butter, chopped into cubes
1/2 cup pitted dates
1 egg
125g no fat Greek yoghurt
1 cup teff flour
1 tsp mixed spice
1 yellow nectarine, stone removed and cut into chunks
1 white nectarine, stone removed and cut into chunks
1 tbsp flaked almond
1 tsp ground cinnamon
No fat Greek yoghurt to serve

Method

Step 1:

Pre-heat oven to 160°C on fan bake.

Step 2:

Add butter and dates to a food processor and blend until well-combined.

Step 3:

Add egg and mix for 30 seconds, then add yoghurt and mix for another 30 seconds.

Step 4:

Slowly add flour and mixed spice, reducing mixing speed until thoroughly combined.

Step 5:

Move mix to a bowl and gently fold in your fruit.

Step 6:

Spoon mix evenly into a lined muffin tin. Sprinkle almonds and cinnamon over the top and bake for 30 minutes or until an inserted skewer comes out clean.

Step 7:

Serve warm with an extra dollop of Greek yoghurt.