Cashew Caramel Mini Muffins (Vegan, Gluten Free)

Cashew Caramel Mini Muffins.  Y’all know how much I love cashew butter and dates!  Well here is a new way to use them!  This mini muffin recipe is super simple, vegan, and gluten free!


Cashew Caramel Mini Muffins


The caramel part of this recipe is made from soaked dates.  You can even do a salted caramel option if you like.  I am definitely trying that one next time!



Cashew Caramel Mini Muffins


If you want to make these nut free, you can always use sunflower butter and another kind of milk.  Also, if cashew butter isn’t your thing, you can  definitely use almond butter or peanut butter instead.


Looking for more cashew or nut butter recipes?


Cashew Caramel Mini Muffins

Cashew Caramel Mini Muffins

Prep Time 10 minutes Cook Time 8-14 minutes Yields 30 mini muffins     adjust servings

These Cashew Caramel Muffins have a rich and buttery texture with a date caramel swirled in.  Perfect to grab and go. Vegan and gluten-free!



Preheat oven to 350.

Drain the dates and place them in a small blender.  Blend into a caramel consistency.  Set aside.

In a large bowl, add the flour, baking powder, and sea salt. mix together.

In a smaller bowl, mix the cashew butter, maple syrup, flax eggs, vanilla extract, and almond milk. Mix well.

Add the wet mixture to the dry mixture and combine.

Grab the date caramel and swirl it into the batter using a fork.

Spoon the mixture into lined mini muffin pans.

Bake for 8-13 minutes.  Let cool before removing from the pan and storing.



Recipe Notes

These should last a couple weeks in the fridge.  You can also freeze them up to 6 months.  Enjoy!


Cashew Caramel Mini Muffins


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10 thoughts to “Cashew Caramel Mini Muffins (Vegan, Gluten Free)”

  1. These sound great! I would prefer regular size muffins instead of mini. Do you know how much longer they would need to bake? Thank you!
  2. These are very dense and dry. I made sure to not pack the oat flour because that has made my baking dry before. I did 3T almond milk. I think a combo of almond flour and oat flour would do the trick. Or just more milk. The flavor is perfect, but they’re too dense.
  3. I blended the dates but they never got smooth like caramel. It was more like cookie dough. I couldn’t swirl it so it wasn’t dispersed throughout the batter. The muffins that it had were good but it wasn’t in most of the them. It said to use a small blender so I used a mini Ninja instead of my Blendtec. I wonder if that would have worked better.

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