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!

Ingredients

Instructions

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.

 

by

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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4 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!

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