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.

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.