Ingredients for the base:

  • 150 g / 5.3 oz of fresh dates
  • 50 g / 1.7 oz of raw carob powder

Ingredients for the filling:

  • 200 g / 7 oz bananas (measured without peel)
  • 100 g / 3.5 oz of dried apples
  • 50 g / 1.7 oz strawberries

Ingredients for the decoration:

  • 1 sweet apple

Click on the picture below to order dates

Equipment:

  • food processor
  • flower-shaped silicone muffin molds
  • blender
  • knife and cutting board
  • butterfly-shaped fruit cutter (in the shape of a butterfly or any other shape of your choice)

Preparation:

  • Remove the pits from the dates.

  • Put the dates and carob powder in the food processor.
  • Process these ingredients into a dough like mixture.

  • Put some dough into a silicon muffin mold, pressing it to the bottom and along the inner walls of the mold.
  • Continue until you use up all the dough.
  • Place the molds in the freezer to have the muffin crusts tighten up.

Filling preparation:

  • Peel the bananas.

  • Put the dried apples in the blender.
  • Blend the dried apples into flour.

  • Add the bananas and strawberries to the flour in the blender.
  • Blend these ingredients into a creamy filling.

  • Remove the molds from the freezer.
  • Fill up each mild with some filling.

Now we have flowers, so we need butterflies 🙂

  • Peel the apple.
  • Cut the apple into thin slices.
  • From each slice, make a butterfly shape with a butterfly-shaped cutter.

  • Let one butterfly land on each flower, and then return them together to the freezer to have the muffins tighten up.

  • As for the flowers, we also need leaves, so we will employ spinach leaves for this cause.

  • Spring muffins are ready!

I hope you like these spring muffins and that they will sweeten your spring. Thanks in advance for commenting and sharing this recipe.

Keep glowing,
Marina

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