These hearty whole grain muffins aren’t your typical muffins. Dense, delicious, and perfect when warmed up and topped with this Cashew Butter Caramel sauce. High in fiber, and lower in refined sugar to keep your blood sugars stable and energy up! Vegan & GF.
- 1 1/2 cup buckwheat flour (any alternative flour may work – coconut, oat, almond)
- 1/2 cup tigernut flour (or garbanzo bean flour)
- 1/2 cup creamy cashew butter
- 1 TBSP arrowroot starch
- 2 TBSP date syrup
- 1 1/2 cup cauliflower puree (from 1 head of fresh cauliflower)
- 1/4 cup almond milk
- 1/4 cup unsweetened applesauce
- 1/4 cup coconut oil, melted
- 2 chia eggs (mix 2 TBSP chia seeds with 6 TBSP water, let sit in fridge for 10 mins, can also use flax eggs)
- 3 TBSP raw cacao powder
- 1/4 cup coconut sugar
- dash of cinnamon
- 1 tsp vanilla extra
- 1/2 tsp salt
Cashew Butter Caramel:
- 4 TBSP creamy cashew butter
- 1 TBSP coconut oil
- 1/2 tsp vanilla extract
- 2–3 TBSP date or maple syrup
- Preheat oven to 350 degrees and spray muffin pan with nonstick spray.
- While oven is preheating, chop 1 head of cauliflower into florets and add to a pot with a small amount of water. Steam until soft. Once cooked soft, add to a blender or food processor and puree until smooth. Set aside.
- While cauliflower is steaming, add all dry ingredients to a large bowl: both flours, arrowroot starch, cacao, coconut sugar, cinnamon, and salt. Mix to combine.
- Once cauliflower puree is ready, add to bowl with dry ingredients and add all remaining wet ingredients. Mix well.
- Divide mixture into muffin tins evenly and bake for 20 minutes or until a toothpick comes out clean.
- Once muffins are finished, set aside to cool while you make the caramel sauce.
- Add all caramel ingredients to a small microwave-safe bowl and microwave very briefly, about 30 seconds, until coconut oil has melted. Stir well and then drizzle over muffins. Let cool and enjoy!
Store muffins in fridge. Reheat upon serving. Can also store caramel sauce separately and drizzle on top just before serving.