Gluten-Free Paleo Sticky Toffee Pudding Muffins

5 from 3 votes

A delicious grain-free and dairy-free muffin recipe made with chopped dates and covered in a rich maple syrup coconut cream caramel sauce.

Prep Time35

Cook Time20

Total Time55

Course: Dessert

Cuisine: Gluten-free

Servings: muffins

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.

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.