Health and Wellbeing

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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 

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 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

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 (link)
  • 1/2 teaspoon salt flakes

Method:

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.

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