Caramel Apple Banana Muffins (vegan, oil-free, refined sugar free)
When you combine caramel, apple, and banana together, you get the best flavors. These caramel apple banana muffins are so delicious and just scream fall. They are healthy, wholesome, and made with the best ingredients.
The ripe bananas and applesauce keep these muffins oil-free and adds a natural sweetness to them as well. They are refined sugar free and the caramel is just made from two simple ingredients. I used cashew butter for the salted caramel, but you can use whatever nut or seed butter you would like. Cashew butter has a neutral taste so I went with that one. The caramel sauce is to die for and I can just eat it by the spoonful.
These caramel apple banana muffins taste way more flavorful and moist the next day. I highly recommend you make them a day ahead of when you want them if you can wait. Because they are oil-free, storing them in an airtight container overnight before eating is highly beneficial. The flavors have more time to develop and the muffins taste sweeter the next day too. Also, if you choose to use paper liners, they peel off more easily the next day. Of course they are still good same day, but I just had to mention that waiting is worth it. 🙂
These muffins are healthy enough for breakfast, as a snack, or for dessert. The trick to getting big, fluffy muffins is to fill the muffin tin all the way up. Grab some apples and make these muffins! They are so tasty and no one would ever know they are actually good for you! If you make them, tag me @nutsaboutgreens so I can see your creations!
Caramel Apple Banana Muffins (vegan, oil-free, refined sugar free)
Ingredients
- 1 flax egg (1 Tbsp ground flaxseed + 3 Tbsp water)
- 1 1/2 cup all-purpose flour
- 1 1/2 tsp cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground clove
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 3 super ripe bananas
- 1/3 cup unsweetened applesauce
- 1/4 cup pure maple syrup
- 1 tsp vanilla extract
- 2 tbsp almond milk
- 1 cup chopped apples, plus more for topping
salted caramel
- 1/4 cup cashew butter
- 1/4 cup pure maple syrup
- healthy pinch of salt
Instructions
- Preheat oven to 375 degrees F. Line a muffin pan with paper liners or grease well.
- In a large bowl, make the flax egg by combining the ground flaxseed and water. Stir and set aside for 5 minutes to thicken.
- In a medium bowl, add the flour, cinnamon, nutmeg, clove, baking powder, baking soda, and salt. Whisk until combined.
- In the large bowl with the flax egg, mash the ripe bananas. Then add the applesauce, maple syrup, vanilla, and almond milk. Whisk until well combined.
- Add the dry to the wet. Stir with a spatula until just combined. Careful not to over mix. Fold in chopped apples. Scoop batter into the prepared muffin pan. I fill each muffin tin all the way up with batter so you get nice, big, fluffy muffins. Bake for 20-23 minutes or when a toothpick inserted in the middle comes out clean. Let it cool in the pan for 10 minutes, then remove muffins and place on a wire rack to cool completely. (Once cooled, I would highly recommend that you store these in an airtight container or ziplock bag overnight or for a few hours before eating them. They are way more flavorful and moist the next day!)
- Once muffins are cooled, make the salted caramel by adding the cashew butter and maple syrup in a small bowl. Microwave in 15 second increments and stir in-between until smooth and easy to stir. Careful not to burn it. Add a healthy pinch fo salt and stir. Drizzle/spread on top of the muffins. Enjoy! Store leftover muffins in an airtight container on the counter for up to 3 days.
