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Sticky Date Muffins with the Best Date Sauce Ever

A hidden vegetable gives these muffins their softness, and makes them a healthier alternative.
Prep Time1 hr
Cook Time30 mins
Total Time1 hr 30 mins
Servings: 8
Author: Lisa@mummymade.it

Ingredients

INGREDIENTS

    Sticky Date Muffins

    • 1/2 Cup Dates chopped
    • 1/4 Cup Boiling Water
    • Dash of Bicarb Soda
    • 2 Eggs
    • 2 Tablespoons Maple Syrup
    • 1/3 Cup Milk of choice
    • 1 teaspoons Vanilla Extract
    • 1/3 Cup puréed baked Sweet Potato to make Sweet Potato: place a whole, unpeeled s.p. in a moderate oven for approximately 1 hour. When cooled, remove the skin and scoop out contents and use. Banana could be substituted but the taste would slightly different.
    • 1 Cup Almond Meal
    • 4 Tablespoons Coconut Flour
    • 1 Tablespoon Baking Powder
    • 1 to 1 1/2 teaspoons ground Ginger

    Optional

    • Salted Caramel Date Sauce and Whipped Cream for serving

    Salted Caramel Date Sauce

    • 1/2 cup Dates chopped
    • 1/4 cup boiling water
    • Dash Bi-carb Soda
    • 2 Tablespoons Golden Syrup
    • 100 ml Coconut Cream the thickened part from the top of a chilled can
    • 1/2 Cup Whipped Coconut Cream
    • 1/2 teaspoon salt flakes

    Whipped Coconut Cream

    • 1 400 ml can Coconut Cream opened and in fridge overnight
    • 2 teaspoons Maple Syrup
    • 2 teaspoons Vanilla Extract

    Instructions

    INSTRUCTIONS

      Sticky Date Muffins

      • Preheat the oven to 175C/350F
      • Line a muffin tray with 8 muffin cases and lightly grease each one.
      • Place the dates in a small bowl and add the boiling water and bicarb and allow to sit and soften for 30 minutes. Once softened, place the date mixture in a blender (or use a hand blender) and process until smooth.
      • Put all the wet ingredients (including the sweet potato and the date mixture) into a small bowl and whisk together lightly by hand. If the sweet potato is chunky blitz the wet ingredients in a food processor.
      • In another bowl, put all the dry ingredients and whisk together lightly by hand.
      • Pour the wet ingredients into the dry ingredients bowl and stir until combined.
      • Divide the mixture evenly into the greased cases.
      • Bake for 30 minutes or until cooked through.
      • Allow the muffins to cool in the tin before removing.
      • Store in an airtight container.
      • These muffins can be eaten warm as a special dessert with whipped cream and salted caramel date sauce.

      Salted Caramel Date Sauce

      • Place the dates into a small bowl and cover with boiling water and add the bicarb.
      • Allow to sit and soften for at least 20 minutes.
      • Plate the date mixture, golden syrup and coconut cream in a blender and purée.
      • Pour the purée mixture into a small saucepan and, over a medium heat, stir until bubbling.
      • Reduce the heat to low and add the whipped coconut cream and cook, stirring occasionally for 7-10 minutes, or until slightly thickened.
      • Stir in the salt and allow to sit for 5 minutes.

      Whipped Coconut Cream

      • Scoop the thickened cream from the tin, discarding the watery liquid at the bottom.
      • Place the cream in a mixing bowl of a kitchen stand and beat using a whisk attachment.
      • Add the maple syrup and vanilla and continue whisking until thick (this can take up to 10 minutes depending on the quality of your cream). Depending on your taste buds you may require more sweetener.
      • The cream will thicken again as it is stored in the fridge.
      • Keep refridgerated.