Apple, Pecan and Date Muffins with a Caramel Sauce
2 ½ cups almond meal
¼ cup coconut flour
1 tsp cinnamon
pinch of sea salt
2 tsp baking powder, gluten-free if needed
¼ cup coconut oil, melted
3 tbsp sweetener of choice (raw honey, organic maple syrup, brown rice syrup or a few drops of stevia)
5 Granny Smith apples, chopped into small uneven chunks
½ cup pecans, roughly chopped
4 dates, pitted and chopped
Splash or two of milk of choice, if needed
For the topping:
½ cup pecans, crushed
1 Granny Smith apple, chopped into small uneven chunks
For the caramel sauce:
2 tbsp hulled tahini
1 tbsp maple syrup
½ tsp cinnamon
splash of hot water
- Preheat oven to 160°C or 320°F. Line a 12-cup muffin tray with paper muffin cups.
- In a large bowl, combine the almond meal, coconut flour, cinnamon, salt and baking powder.
- In a separate bowl, whisk the eggs before adding in the melted coconut oil and sweetener of choice.
- Add the wet mixture to the dry ingredients and stir to combine. Then fold in the chopped apple, pecans and dates. If the mixture is looking dry, add a splash or two of milk; we used almond milk.
- Once combined, spoon the mixture into the muffin tins. Top with crushed pecans and extra apple chunks.
- Bake for 30 minutes, or until the muffins are golden and cooked through.
- To make the caramel sauce, whisk together the ingredients in a small bowl. Set aside.
- Once the muffins are ready, drizzle over the caramel sauce (you may need to add a splash of hot water to the sauce)
Notes: Keep stored in an airtight container in the fridge for 3-4 days. Warm before serving.
Credit: Jessica Sepel for Aussie Apples