Gluten-Free Paleo Sticky Toffee Pudding Muffin recipe. A delicious grain-free and dairy-free muffin recipe filled with chopped dates and covered in a rich maple syrup coconut cream caramel sauce.

Gluten-Free Paleo Sticky Toffee Pudding Muffins, Perchance to Cook

These Sticky Toffee Pudding Muffins are amazing!

They have a rich sweet flavor thanks to the dates inside of them, and when they are drenched in caramel sauce, it just takes them to a whole other level.

Gluten-Free Paleo Sticky Toffee Pudding Muffins,  Perchance to Cook

I recently posted a poll on my Instagram stories to get holiday muffin ideas and received so many amazing responses!

Someone suggested Sticky Toffee Pudding muffins and this caught my attention because I LOVE Sticky Toffee Pudding.

And I have never tried making anything like it before, so I was up for the challenge.

( If you know me, you know I love creating healthier versions of yummy recipes. I also love unique flavors and recipes from other parts of the world.)

Gluten-Free Paleo Sticky Toffee Pudding Muffins,  Perchance to Cook

What is sticky toffee pudding?

Sticky Toffee Pudding is a British dessert. It is basically a moist cake sweetened with dates and covered in a toffee caramel sauce.

It is normally made in a ramekin. The cake is flipped over and sits in a pool of caramel sauce. It is divine!

I had the most amazing sticky toffee pudding in Northern Ireland on my trip there back in May.

It was pretty easy using sticky toffee pudding cake, and my memories of it, as inspiration for a cleaner dessert. Which is where these Gluten-Free Paleo Sticky Toffee Pudding Muffins come to play.

Gluten-Free Paleo Sticky Toffee Pudding Muffins,  Perchance to Cook

Ingredients needed to make these Gluten-Free Paleo Sticky Toffee Pudding Muffins:

  • medjool dates
  • boiling hot water
  • baking soda
  • vanilla
  • almond flour
  • tapioca flour
  • coconut flour
  • salt
  • olive oil
  • coconut sugar
  • eggs
  • maple syrup
  • coconut cream
  • coconut oil
Gluten-Free Paleo Sticky Toffee Pudding Muffins,  Perchance to Cook

How to make them:

Well to start, you’ll make the date muffin portion of the recipe. To do this, you need to soak the chopped dates in boiling hot water to soften them. Baking soda and vanilla is also added to the mixture and everything sits for 15 minutes.

Then, you mix the almond flour, tapioca flour, coconut flour and salt together in one bowl.

Next, you mix the olive oil, coconut sugar and eggs together in yet another bowl. Then you add in the soaked dates mixture.

After that, you mix in half of the flour mixture into the wet ingredients, and then add in and mix the other half. Then, you put the date cake mixture into muffin tins and bake!

Gluten-Free Paleo Sticky Toffee Pudding Muffins,  Perchance to Cook

While the muffins bake, you need to make the caramel sauce. To do this, you add maple syrup, coconut cream, and coconut oil to a pan and boil it.

Then you let the mixture simmer for 10-15 minutes.

Once the muffins are done, you soak them in the caramel sauce. I like putting one muffin on a plate and pouring some caramel sauce on top… then I add more sauce on top.

It’s delicious when the muffin is really drenched in the sauce. YUM.

I had 5 people taste test these and they LOVED them. I hope you love them too!

Gluten-Free Paleo Sticky Toffee Pudding Muffins, Perchance to Cook

Other yummy Gluten-Free muffin recipes:

Paleo Gluten-Free Apple Crumb Muffins

Cinnamon Coffee Cake Crumble Muffins (Paleo, GF)

Paleo Chocolate Cherry Muffins (GF)

Gluten-Free Paleo Sticky Toffee Pudding Muffins,  Perchance to Cook

Gluten-Free Paleo Sticky Toffee Pudding Muffins

Servings: 12 muffins
Prep Time: 35 minutes
Cook Time: 20 minutes
Total Time: 55 minutes
A delicious grain-free and dairy-free muffin recipe made with chopped dates and covered in a rich maple syrup coconut cream caramel sauce.

Ingredients

Muffin Ingredients:

Sauce Ingredients:

Instructions

Muffin Instructions:

  • Preheat oven to 375 degrees F. Grease a 12 cup muffin pan. I use an olive oil spray.
  • In a medium bowl, stir together the dates, boiling water, baking soda and vanilla extract. Let the mixture sit for 15 minutes.
  • In another medium bowl, mix the almond flour, tapioca flour, coconut flour, and, salt.
  • In a large bowl, whisk or beat together the olive oil, coconut sugar, and eggs until smooth. Stir in the date mixture. Add half of the dry flour mixture and mix, then add the other half and mix again. Let the batter sit for 5 minutes. Spoon the batter into the greased muffin tin.
  • Bake for 17-20 minutes, or until a toothpick comes out clean. Let the muffins cool in the pan for 5 minutes before removing them. I use a knife to push along the edges of the muffins and then lift each muffin out.

Sauce Instructions:

  • While the muffins are baking, make the sauce. Put the maple syrup, coconut cream, coconut oil, and salt in a pan and whisk well.
  • Set the stovetop heat to medium-high. Once the mixture starts to boil, then immediately set it to low-medium heat.
  • Whisk the mixture every so often for 10-15 minutes, until everything is dissolved, smooth and thicker.
  • Pour the sauce on top of the muffins prior to serving.
Course: Dessert
Cuisine: Gluten-free
Keyword: gluten-free sticky toffee pudding muffins, paleo sticky toffee pudding muffins
Author: Dominique | Perchance to Cook