Redcurrant Caramel Muffins

These grain-free redcurrant caramel muffins must be one of the most delicious fall treats. They are fresh, brisk and sweet all at the same time. The sweetness of the muffins comes only from dates. Add in some honey if you desire more sweetness.

(gluten-free, milk-free)

Approximately 8 pieces


  • 2 organic eggs
  • 1 cup almond milk (or other dairy free milk drink)
  • ½ cup melted coconut oil (or organic butter)
  • juice of half a lemon
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 1 cup fresh dates puréed + t tbsp water
  • 1 ½ cup almond flour
  • ½ cup almond flakes
  • 1 tbsp psyllium husk
  • 2 tsp baking powder
  • a pinch of sea salt
  • 1 cup red currants
  • 5 fresh dates cut in small pieces

Caramel frosting:

  • 4 tbsp date paste (the one you made for the muffin batter)
  • 3 tbsp almond butter
  • 2 tbsp melted coconut oil
  • 1 tsp vanilla extract
  • 4 tbsp warmed water
    • a few drops caramel stevia (optional)


Preheat the oven to 400 Fahrenheit/200 Celsius degrees. Whisk the eggs and almond milk in a bowl until foamy. Add the oil / butter, lemon juice, vanilla and almond extract. Mash the dates with water (for example with a hand blender) until puree. If your dates are not moist, add a little bit more water to get as smooth mixture as possible. Add the caramel sauce to wet ingredients but leave a couple of tablespoons for the icing. Stir until smooth.

Put the dry ingredients in another bowl and stir. Mix with wet ingredients. Add redcurrants and date pieces. Allow the mixture to thicken for about 5 minutes. Pour the mixture into greased muffin molds or muffin papers and bake for about 25 minutes. (Prepare the glaze during baking.) Test if muffins are ready with a toothpick. When ready, remove muffins from the oven and allow to cool slightly.

Caramel frosting:

Melt the almond butter and coconut oil in a warm water bath. Add vanilla extract, water and a little but of caramel stevia. Add the date paste and mix until smooth. Mix and apply generously over muffins. If the mixture cools and thickens before frosting, melt it in a warm water bath again.

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