Sticky Date Pudding Muffins (Paleo, Gluten-Free)

🧂 Ingredients

• Butter

  ghee or coconut oil to grease the muffin tray with
• 2/3 cup water

  10 tablespoons
• 12 dates

  seeds out
• 1.5 medium bananas

  ripe, peeled and roughly chopped
• 1/4 cup coconut flour
• 1 tablespoon vanilla extract

  or essence or 1 fresh vanilla bean, seeds scraped out
• 2 large eggs
• 1 teaspoon honey

  my addition but it will be sweet enough without
• 1 teaspoon gluten-free baking powder
• 6 dates

  chopped
• Juice of ½ orange
• 4 tablespoons almond milk

  coconut milk or water can also be used
• 1 teaspoon vanilla extract

  or essence
• 1 teaspoon honey
• 6-12 fresh raspberries

  or strawberries for garnish

Instructions

• 1 Preheat oven to 185° C (365° F).
• 2 Grease muffin tins with the butter or ghee and set aside.
• 3 Heat the 12 dates and 2/3 cup of water in a small saucepan over low heat until
  the dates break down and thicken. Use a fork to mash them together and set
  aside.
• 4 Place the coconut flour, egg, bananas, vanilla extract and baking powder in a
  blender or food processor and mix well until well combined and aerated.
• 5 Add the dates to the banana mixture and combine. Evenly distribute into the
  ramekins. Cook in the oven for about 20-22 minutes.
• 6 While the muffins are in the oven, place the sticky date ganache ingredients in
  a small saucepan over low heat and cook for about 3-4 minutes or until the dates
  break down. Mash with a fork and whisk until thickened. Set aside.
• 7 Allow the muffins to rest for 5 minutes before removing them to a serving plate.
  Scoop a dollop of sticky date ganache paste on top and garnish with a few
  raspberries.

Nutrition Info