Sticky Date Muffins with Salted Caramel Date Sauce


Photo Source: Mummy Made.It
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These Muffins are deceptively healthy and moist because of their secret ingredient; Sweet Potato! Eaten warm with Salted Caramel Date Sauce and a side of whipped cream they taste just like a decadent family treat.

 Serves: 8

Prep: 80 mins

Cook: 30 mins 


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 later slightly.
  • 1 Cup Almond Meal (other nut or seed meals can be substituted)
  • 4 Tablespoons Coconut Flour
  • 1 Tablespoon Baking Powder
  • 1 to 1 1/2 teaspoons ground Ginger


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 (link)
  • 1/2 teaspoon salt flakes


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.

About the Author

My name is Lisa – aka Mummy to the 2 best little boys and a new little princess. I know. I’m a busy Mum, Chiropractor, baking addict and blogger. I like to consider myself a modern take on the vintage house wife. I love to bake, sew and crochet; all whilst wearing pearls!

My website was created for guilt ridden home cooks to help make healthy changes to their lives; one guilt-less dessert at a time. All my cooking is Gluten Free (I have been gluten intolerant for 13 years) and I aim to be Paleo/Clean as much as possible.