Sticky Toffee Muffins

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After a few tweaks to try and make this traditional dessert a touch healthier, I seem to have found that balance to ensure that the bake has that squidginess (is that actually a word?!!) and have that delicious unctuous sauce that is so well associated with sticky toffee pudding.

Yes, it is still a decadent treat, but my version has two hidden fruit portions, increased fibre and a bit lower in added sugars.

They are simple to make with no specialised equipment needed, so ideal to do with children.

They certainly went down a treat at our LCBC Cook Club!

Sticky Toffee Muffins

Joanne Iceton
A decadent, yet relatively healthy treat
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 44 minutes
Course Dessert
Servings 6 muffins

Equipment

  • Weighing scales
  • Jug or small bowl
  • Scissors or sharp knife
  • mixing bowl
  • Measuring Spoons
  • Fork and dessert spoon
  • Muffin tin You can use a metal one with liners or silicone one
  • Cooker/Oven
  • Pan

Ingredients
  

Muffins

  • 100 g dates
  • 1/2 tsp bicarbonate of soda*
  • 1 banana about 100g
  • 50 g brown sugar
  • 1 tsp vanilla extract
  • 1 egg
  • 65 g Greek or natural yogurt
  • 25 g vegetable oil
  • 125 g wholemeal flour + 2 tsp baking powder*

Toffee Sauce

  • 50 g butter
  • 75 g brown sugar
  • 100 g double cream

Instructions
 

  • Oven 180c.
  • Chop up the dates finely (easier with scissors) and add to a jug with the bicarb. Pour over just enough boiling water to cover, stir and set aside.
  • Mash the banana in a bowl with the sugar until broken down.
  • Add the vanilla, egg, yogurt and oil and beat together. Stir in the baking powder then flour.
  • Drain the dates then using a fork, mash these against the side of the jug to break them down. Stir into the batter.
  • Divide the batter between 6 muffin cases or use a silicone mould.
  • Bake for 25 mins. A skewer should come out clean.
  • Whilst the muffins are baking, add the butter sugar and cream to a pan. Heat gently, stirring occasionally until the sugar has dissolved. Simmer for 4 - 5 mins to thicken.
  • Leave the sauce to cool slightly then spoon over the cooked muffins. Serve warm or cold.

Notes

*Make sure that you use only a level teaspoon of bicarbonate of soda. Too much will give a bitter taste to the muffins
**You can swap the wholemeal flour + baking powder for self raising flour.
 
Keyword sticky toffee

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Nutritional Benefits

Using bananas and dates means that you don’t need to add as much sugar. 

Bananas offer a source of potassium and along with the dried fruit offers soluble fibre, essential for good digestive health.

Dates are a good source of minerals such as calcium, magnesium and potassium, as well as vitamin K, contributing to healthy bones. They’re also high in fibre, which we need for good digestion and gut health. Not to mention, they are lower-GI than most sweeteners, making them a good healthy snacking choice. Fibre helps to maintain a healthy gut biome reducing the risk of certain long-term health conditions.

Wholemeal flour: Unlike white flour (which is milled and loses up to 80% of it’s  nutrients) wholemeal flour contains more B vitamins (needed to release energy from nutrients and a healthy  nervous system) and  vitamin E helping wound healing and healthy red blood cells, iron, selenium, zinc as well as insoluble fibre essential for good digestive health and  stabilising blood sugars. White flour is still a source of starchy carbohydrates and is often fortified with vitamins and minerals.