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
4 eggs
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


  1. Preheat oven to 160°C or 320°F. Line a 12-cup muffin tray with paper muffin cups.
  2. In a large bowl, combine the almond meal, coconut flour, cinnamon, salt and baking powder.
  3. In a separate bowl, whisk the eggs before adding in the melted coconut oil and sweetener of choice.
  4. 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.
  5. Once combined, spoon the mixture into the muffin tins. Top with crushed pecans and extra apple chunks.
  6. Bake for 30 minutes, or until the muffins are golden and cooked through.
  7. To make the caramel sauce, whisk together the ingredients in a small bowl. Set aside.
  8. Once the muffins are ready, drizzle over the caramel sauce (you may need to add a splash of hot water to the sauce)
  9. Enjoy!

Notes: Keep stored in an airtight container in the fridge for 3-4 days. Warm before serving.

Credit: Jessica Sepel for Aussie Apples


Cook Time