clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Healthy Sticky Date Muffins

Sticky Date Pudding Muffins (Paleo, Gluten-Free)

  • Author: Clare Yates
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 mins
  • Yield: 6 1x
  • Category: Dessert
  • Method: Baked
  • Cuisine: British
  • Diet: Gluten Free


They say often good things come in small packages and it is certainly the case with these healthy and delicious sticky date muffins (or cupcakes). They are paleo, gluten-free and dairy-free and are also free from tree nuts.



For the muffins

  • Butter, ghee or coconut oil to grease the muffin tray with
  • 2/3 cup water (10 tablespoons)
  • 12 dates (seeds out)
  • 1.5 medium ripe bananas, 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

For the sticky date ganache

  • 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
  • 612 fresh raspberries or strawberries for garnish


  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.


  • Serving Size: 1 muffin with ganache and raspberries
  • Calories: 290
  • Sugar: 52.5 g
  • Sodium: 37.6 mg
  • Fat: 3.6 g
  • Saturated Fat: 1.8 g
  • Carbohydrates: 65 g
  • Fiber: 7.5 g
  • Protein: 4.8 g
  • Cholesterol: 62 mg
Share via
Copy link
Powered by Social Snap