Caramel Apple Banana Muffins (vegan, oil-free, refined sugar free)
These caramel apple banana muffins are healthy, wholesome, and perfect for fall. They are great for breakfast, as a snack, or for dessert.
Print Recipe
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.
Servings: 12 muffins