Salted Caramel Muffin-Donuts

Salted caramel- Yes

Muffins- Yes

Donuts- Yes

Enter the hybrid muffin donut! I couldn't decide what to make so I made both. And aren't they just glorious! Minimal sugar, gluten free, dairy free- these make the perfect snack and they make a lot, so you can make them on a sunday and they can last 2 weeks!

And when I say minimal sugar, I really mean it. With only a 1/3 of a cup of sugar spread across 20 muffin donuts the only other form of sweetness comes from the dates that are used, which again, are minimal.

INGREDIENTS

Muffin-Donut Mixture:

1/2 cup almond meal

1 3/4 cup gf free self raising flour

1 teaspoon of cinnamon

175ml of nut milk ( or other non dairy milk)

2 eggs

1/3 cup of melted coconut oil

1/3 cup of coconut sugar

1 teaspoon of vanilla

Filling:

1 tbsp almond butter

1 tbsp date spread- or soak 3 dates in warm water and pulses to create a paste.

1 heaped teaspoon mesquite powder

1/2 teaspoon sea salt

Coconut oil

Glaze :

1 teaspoon of date spread

1/2 teaspoon of coconut oil

Mixture makes approx 20 donut-muffins.

METHOD

Preheat oven to 180C

Grease a shallow muffin pan.

Combine all dry ingredients in one bowl. In a seperate bowl combine all of the wet ingredients and then add wet mixture to the dry.

Filling:

Mix almond butter, date spread, mesquite powder and sea salt together. If you need to wet the mixture slightly then add some melted coconut oil to get the desired consistency. I like to have it like a gooey caramel consistency.

Add a tablespoon of the donut mixture to the shallow muffin tins and then add 1/2 teaspoon of the almond butter/date mixture to the centre. Followed by a teaspoon of the muffin/donut mixture on top.

Glaze:

Combine the date spread and coconut oil to make a sticky glaze.

Place donut/muffins in the oven for 20mins, then remove from the oven and allow to cool for another 10 minutes before removing your donuts-muffins from the pan.

Brush glaze over the cooled donuts.