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!
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!
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?
- Salted Caramel Cashew Ice Cream
- Cashew Caramel Squares
- Cashew Caramel Creamy Spread
- Salted Caramel Fudge
- Salted Caramel Chocolate Tarts
- Cashew Cookie Larabar Bites
Cashew Caramel Mini Muffins
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!
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