Berry Muffins with Cashew-Date-Caramel centre (vegan, oil-free, gf)
A lovely spring recipe for vegan Berry Muffins with a Cashew-Date-Caramel centre. These fluffy little cakes are incredibly delicious and can even be called healthy, because they’re made without one single drop of oil.
Servings Prep Time
12muffins 20minutes
Cook Time
Servings Prep Time
12muffins 20minutes
Cook Time
Berry Muffins
Cashew-Date-Caramel filling
  1. Place all the Cashew-Date-Caramel in a food processor and blend. Add the water step by step, just enough that you get a smooth, creamy caramel consistency.
  2. Once you have the consistency, leave aside and make the muffins.
Berry muffins
  1. Pre-heat oven to 180ºC.
  2. Mix coconut, ground almonds, buckwheat flour and pinch of salt in a big bowl.
  3. Mash the bananas, mix with the lemon juice and add to the bowl.
  4. Add raspberries, almond milk and maple syrup and mix well.
  5. Sprinkle the baking soda and baking powder on top of the muffins dough. Add the apple cider vinegar on top and let it bubble up a bit.
  6. Carefully mix again, just enough that everything is well together.
  7. Take a muffin pan. Either oil it or use, just like I did, some muffins cups. Place 1 tbsp of the muffins dough in each muffin cup.
  8. Then add 1 tsp of the cashew-date-caramel on top of it.
  9. Top with the rest of the muffin dough.
  10. Bake at 180ºC during 30 minutes.
Recipe Notes

These healthy muffins can be eaten literally at any time of the day, for breakfast, dessert, afternoon tea or when craving something sweet at night when your chill and netflixin’.

They can also be frozen without any problem.