Vegan and Gluten-Free Chocolate Chip Caramel Muffins

say hello to your newest obsession, Vegan and Gluten-Free Chocolate Chip Caramel Muffins! they’re perfect in every way and you won’t believe they’re vegan AND gluten-free.

who doesn’t love a super fluffy and chocolately muffin with caramel on top?!

the caramel is SO easy to make and it’s made with cashew butter, maple, syrup, coconut oil and vanilla extract.

you can totally swap the cashew butter for something else, it just happens to be the nut butter i had on hand!

peanut butter and almond butter would also be super delicious. you could even try using tahini or sunbutter!

there are lots of chocolate chips in these muffins and that’s just the way i like ’em!

you can go easier on the chocolate chips if you want but i was definitely going for decadence.

the deliciously fluffy and light texture comes from a combination of almond flour and gluten free all purpose flour. for this specific recipe, i used the gf flour from trader joe’s.

other ingredients like dairy free yogurt and applesauce make the texture nice and light!

the base is sweetened with both maple syrup and coconut sugar, both of which you will need 1/4 cup.

since the base of Vegan and Gluten-Free Chocolate Chip Caramel Muffins is versatile and pretty neutral, you can swap out the chocolate chips for blueberries or something else if you’re looking for muffins a little on the healthier side.

here’s everything you need to make Vegan and Gluten-Free Chocolate Chip Caramel Muffins

oat flour

almond flour

baking powder

baking soda

maple syrup

dairy free yogurt

unsweetened applesauce

vanilla extract

dairy free milk

chocolate chips

coconut oil

cashew butter

that’s easy enough, right?! you can find all of those ingredients at just about every grocery store too!

Vegan and Gluten-Free Chocolate Chip Caramel Muffins are

100 percent vegan

gluten-free

freezer friendly

made with minimal ingredients

egg free

dairy free

easily portable

versatile

if you love my Vegan and Gluten-Free Chocolate Chip Caramel Muffins, then try these other recipes from my blog!

Easy Vegan Blueberry Coffee Cake

Vegan and Gluten-Free Banana Cookie Cake

Lightened Up Vegan Lemon Cake

Healthy Vegan Carrot Cake Baked Oats

Vegan and Gluten-Free Vanilla Cake Donuts

Vegan and Gluten Free Coffee Cake Bread

Vegan Tahini Chocolate Chip Cupcakes

Healthy Vegan Snickerdoodle Cake

Vegan and Gluten Free Coffee Cake Muffins

Vegan and Gluten Free Peppermint Brownie Cake

Semi-Homemade Vegan and GF Cookies and Cream Cake

Fudgy Vegan Brookie Cake Bread

are you going to make my Vegan and Gluten-Free Chocolate Chip Caramel Muffins?!

if you make one of my recipes, i would LOVE to see your creation! be sure to leave a review in the comments section, it is so appreciated and helps my small business. 

also, you can follow upbeetandkaleingit on InstagramPinterest, and Facebook for more vegan recipes!

do you want to save this recipe for later!? you can add the recipe to your recipe board on Pinterest!

it brings me so much happiness to see your beautiful recreations on Instagram :). tag me so that i can see and repost your food on my stories!

Vegan and Gluten-Free Chocolate Chip Caramel Muffins

Recipe by MaryCourse: Cupcakes, Desserts, Muffins
Servings

9

servings
Prep time

7

minutes
Cooking time

25

minutes

Ingredients

  • 1 and 1/2 cups gluten free all purpose flour

  • 1 cup almond flour

  • 1 tsp baking powder

  • 1 tsp baking soda

  • 1/4 cup maple syrup

  • 1/4 unsweetened apple sauce

  • 1/4 cup coconut sugar

  • 1/2 cup dairy free yogurt (used kite hill almond yogurt)

  • 1 tsp vanilla extract

  • 1/2 cup dairy free milk

  • 1/2 cup dairy free chocolate chips

  • caramel
  • 1/3 cup runny cashew butter

  • 2 tbsp melted coconut oil

  • 1-2 tbsp maple syrup

  • 1/2 tsp vanilla extract

Directions

  • preheat the oven to 350 degrees.
  • mix the muffin ingredients together until a thick batter forms and fold in the chocolate chips.
  • fill parchment paper muffin cups all the way to the top.
  • bake at 350 degrees for 25 minutes and cool down.
  • mix the caramel ingredients in a bowl until a smooth texture forms. drizzle on top of the muffins and sprinkle with sea salt.
  • store in the fridge or freezer in an airtight container.

share this!

Facebook
Twitter
Pinterest
Email

One Response

  1. Made this in donut molds for fun and they were delicious! I love that they taste like dessert but have some nutritious ingredients in there. Perfect paired with a latte as a pre workout snack 😍

Leave a Reply

Your email address will not be published. Required fields are marked *

hi, i'm mary!

I create vegan recipes using real foods that will nourish both your body and soul.

Here, you’ll find everything from scrumptious desserts to savory and nourishing comfort food. Thank you for being here and I hope you enjoy my delicious creations!

shop beets & blush

Beets and Blush

popular posts

never miss a recipe

Subscribe to get all of the latest posts sent straight to your inbox.