Banana & Almond Meal Muffins with Rawesome Date Caramel

Banana & almond meals muffins with rawesome date caramel - A tasty love story

This week I have been celebrating my birthday three times and I still have one day of presents and cake cosiness left! This means that I have been enjoying several delicious cakes and baked goods – including a very ‘nasty’ chocolate mousse cake from ‘Lagkagehuset’, marzipan and chocolate croissants and a veeery delicious squash & banana bread with a magical frosting (which I will be sharing here very soon).
This cake indulgence have gotten me in a very sweet-mood and I suddenly feel like baking and experimenting in the sweet kitchen all over again! I stumbled upon this  muffin recipe a few months back when visiting a  new danish blog. I have made several batches since then and added a few changes and it has now become my go-to cake for everything from brunch accessory to post workout snack.
The muffins are grain free, (almost) sugar free and have a delicious banana & coconut flavour. They can be whipped up in no time and they keep fresh and moist in the fridge for up to 5 days (+ they freeze well too).
I think it is amazing how well you can bake gluten and grain free muffins, and I personally think that these kind of muffins beat every sugar and all purpose flour loaded muffin I have ever tasted.

Banana & almond meals muffins with rawesome date caramel - A tasty love story

Banana & almond meals muffins with rawesome date caramel - A tasty love story

Print Friendly, PDF & Email

Banana & almond meals muffins with rawesome date caramel  adapted from talented Ditte
Makes 8 muffins

100 g almond meal (finely ground almonds)
30 g coconut fiber flour
2 large ripe bananas, mashed
3 eggs
2 Tbsp soft coconut oil
2 Tbsp coconut sugar (optional)
1 tsp baking powder
1 tsp ground vanilla
1/2 tsp cardamome
A pinch of salt

Rawesome date caramel
5 very soft dates  (e.g. medjool dates) – not the sun dried kinds
2 Tbsp coconut milk (can be replaced by water or another milk/cream)
2 Tbsp boiling water
1/2 tsp ground vanilla
A very generous pinch of sea salt

Directions
Preheat oven to 175 ºC / 350 ºF. Make the raw caramel by mashing the dates with a fork. Add the rest of the ingredients and mix  together until you can have a creamy thick caramel. Set a side.
Combine eggs, soft coconut oil, spices, bananas and sugar – whisk together until creamy. Combine al the dry ingredients and add them to the the wet mixture and stir together.
Divide the batter into 8 muffin form, make a little den in the muffin and add a large teaspoon of caramel. Bake in the oven for 20-25 min until golden- Set a side to cool before enjoying them with a cup of coffee :)

Banana & almond meals muffins with rawesome date caramel - A tasty love story

Comments (10)

  • Sikke nogle smukke billeder :-)

    Reply
  • That caramel is pure genius!! Love these!

    Reply
  • Ej hvor ser de lækre ud! Tror du, man kan erstatte bananen med noget andet?
    Hvis nu man bare laver karamellen, hvor længe tror du så, den kan holde sig?

    Reply
    • Tusind tak :) Karamellen burde fint kunne holde sig mindst 14 dage i køleskabet, men kun hvis du bruger vand eller kokosmælk, alm vil bliver surt. Jeg har ikke prøvet med andet end banan, og da det både søder og giver en god konsistens, er der ikke noget jeg lige umiddelbart tænker ville kunne gøre bananen kunsten efter.

      Reply
  • I love mostly fruit sweetened treats, and almond flour is my fav. I’ve been using a lot of dates in my cooking this fall too! Pinning!

    Reply
  • These look like a delightful little breakfast, I especially love those little flags, they make everything look so festive.

    Reply
  • Gorgeous pictures! Thanks for the post, I cannot wait to make this myself.

    Love Domi x

    http://www.barenaturals.com/news

    Reply

Leave a Reply