Start by combining the wet ingredients from above in a large bowl. Then allow to combine the dry ingredients in a separate bowl, you can start by mixing the the dry ingredients to the milk, yogurt and vanilla mixture “wet’ mixture gradually.
Make sure you mix it well, with the banana puree and dates within the Ingredients section, I would recommend to blend it in a high speed blender first to ensure the dates are finely chopped. Once it is smooth add to the base, if you find it is slightly too runny, add a little more nut flour, or too dry just add a very little nut milk.
I prefer using silicone moulds as I don’t have to grease them, but otherwise ensure you greased or line your muffin cups two-thirds full. Allow to bake at 400 degrees Fahrenheit for 20 minutes OR Longer, this is all down to you as to how large your muffin shapes are. Use a toothpick to determine if the muffin centres are done.
Once done, take out of the oven and allow muffins to cool, then start by making the “Caramel Sauce”
Caramel sauce is simple, pop all the ingredients into a high speed blender or nutri-bullet, until smooth. Pop it into a squeeze bottle and drizzle over the muffins, you can also keep the left over caramel sauce in the fridge for 3-4 days.
Muffins, Store in the refrigerator or freezer in a sealed covered container. The recipe makes up to 15 muffins depending on how much batter is baked in each muffin cup. These are quick and you can even get the kids involved.
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