Cashew Caramel Mini Muffins
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
- 8 Medjool dates, soaked for 30 minutes
- 2 1/2 cups gluten-free oat flour
- 2 tsp baking powder
- 1/2 tsp sea salt
- 1 cup cashew butter (or nut butter of choice)
- 1/3 cup maple syrup
- 2 flax eggs
- 2 tsp vanilla extract
- 2-3 T unsweetened almond milk
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.
Recipe Notes
These should last a couple weeks in the fridge. You can also freeze them up to 6 months. Enjoy!