Healthy Chocolate Caramel Muffins (Vegan and Delicious)
These kid approved chocolate caramel muffins are the perfect school lunch snack! They come together quickly and are easily made into mini muffins. Plus made with whole wheat flour and sweetened with a caramel date sauce blend, they taste decadent while packing in nutrition. Picky kid approved!
Ingredients
- 1 tbsp ground flax
- 3 tbsp water
- 1 ½ cups whole wheat flour
- ¼ cup cocoa powder (I prefer dutch cocoa powder for the smoothest taste)
- ¼ - ⅓ cup coconut sugar some kids may prefer a sweeter muffin
- 1 tsp baking powder
- 2 medjool dates, pitted chopped
- ½ tsp salt
- ¾ cup non-dairy milk (macadamia or another high fat milk works best, but any non-dairy milk will do)
- ½ cup apple sauce (unsweetened)
- 2 tsp vanilla extract
- ⅓ cup date syrup
Instructions
- Make a flax egg: To a small bowl, stir together the ground flax and water. Let sit to thicken while you prepare the other ingredients.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt. Stir in the chopped dates.
- To a large mixing bowl, stir together the non-dairy milk, apple sauce, date syrup and vanilla extract. Then gently mix in the flax egg.
- Next, pour the dry ingredients into the wet and gently stir to combine.
- Line your muffin tin and spoon the batter into each cup. This recipe makes approximately 12 regular muffins or 24 mini muffins. For mini muffins cook 12-15 minutes. For regular muffins, cook approximately 18-22 minutes.
Notes
If you don't mind using vegan butter, you can also swap the apple sauce with melted vegan butter or a neutral oil. It adds a richer mouthfeel, but obviously comes at the cost of reduced nutrient density. Just add a couple tbsp more coconut sugar to offset the lack of sweetness from the apple sauce.
Tried this recipe?Please leave a review!!
