I was in the zone the other night. I was cooking up a storm. I’d just poured the home-made marshmallow into a tray to set and was waiting for the grain-free choc-banana cake to cook when I decided to get creative with the stack of organic dates in the fridge. So, I fiddled with my paleo blueberry muffin recipe a little bit and these bad boys were born.

And they are ah-mazing. Amazeballs. Delicious. Hello!

They were so good, in fact, that this is the only photo I managed to get of them:

Paleo sticky date muffins

Sent to friends, to make them jealous. Naturally.

The kids loved these by themselves, while hubby and I enjoyed them served warm and topped with double cream (shown above). One day when I’m willing to have a bit more sugar, I’d love to try these with the caramel I made for the crunchy and gooey salted caramel brownie bites. If you try that, just simmer the caramel for 5-10 minutes less so it’s not as thick.


Paleo Sticky Date Muffins

Makes 6

You’ll need:

  • 10 organic medjool dates, pitted
  • 1 cup of boiling water
  • 4 large eggs
  • 1/3 cup of ghee, melted (butter or coconut oil would work fine, too)
  •  2 tablespoons of coconut syrup
  • 1/2 cup of coconut flour
  • 1/4 teaspoon of bicarb soda
  • 1/4 teaspoon of Himalayan salt
  • 1/4 teaspoon of ground cinnamon
  • 1/8 teaspoon of ground nutmeg

Pre-heat your oven to 165 degrees and grease a muffin tin with coconut oil or ghee.

Place the dates in a bowl and pour the boiling water over the top, making sure they’re covered. Place a plate over the top to keep the heat in and leave the dates to soak while you measure the other ingredients.

Using a fork, lift the dates out of the water allowing them to drain off any water, and put them in a food processor. Important: don’t just drain the whole bowl of dates. Take two tablespoons of the date water and place it in the food processor with the dates. Process until you have a smooth paste.

Add the eggs, ghee and coconut syrup and process until well combined, then add your nutmeg, cinnamon, salt, bicarb and, lastly, your coconut flour. Process until combined, then spoon the mixture into your prepared muffin tin. Bake for 20-25 minutes, until the centre has just set (test using a skewer). Allow them to cool in the tin before turning them out. As with most coconut flour recipes, these are best the next day.

Enjoy! x