Healthy Chocolate Caramel Muffins
Are you a fan of dessert for breakfast? If so, this recipe is for you! These plant-based and gluten free muffins taste like a delicious brownie, but are refined sugar free.
Ingredients
Caramel
- 14 pitted medjool dates
- 1/4 cup + 2 tbsp date water (the water that the dates soaked in)
Dry Ingredients
- 1 cup gluten free flour
- 1 cup blanched almond flour
- 1/2 cup unsweetened cacao powder
- 1 tsp baking powder
- 1 tsp cinnamon
Wet Ingredients
- 2 tbsp flax seed meal
- 6 tbsp water
- 3/4 cup maple syrup
- 1/3 cup extra virgin olive oil
- 1/2 tsp vanilla extract
- 1/4 cup non-dairy milk
Instructions
- Preheat the oven to 350℉ and grease a 12-cup muffin tin or use paper/silicone muffin liners.
- Soak the dates in 3 1/2 cups (enough to completely cover them) of very hot water for at least 15 minutes to soften them.
- While the dates are soaking, make your flax seed eggs by mixing together the flax and 6 tbsp water. Set aside and let sit for 15 minutes.
- Combine all of your dry ingredients in a bowl and whisk together.
- Combine all of your wet ingredients (excluding the flax and water) in a separate bowl and mix together.
- Once the flax mixture has sat for 15 minutes, add it to the wet ingredients and stir to combine.
- Pour the dry ingredients into the wet and whisk together.
- Make your caramel - pour the softened dates and date water into a blender or food processor and blend until smooth. If you need to add more date water, add only one tbsp at a time.
- Fill your muffin cups with the chocolate muffin mix halfway.
- Place one tbsp caramel on top of each.
- Top each with remaining muffin mix.
- Bake in the oven for 27 to 33 minutes.
- If you have remaining caramel, feel free to frost the muffins with the remainder!