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maple pecan grain-free muffins with caramel
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Maple Pecan Grain-free Muffins with Caramel
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 
Course: Breakfast, Snack
Servings: 24 mini muffins
Author: anaankeny.com
Ingredients
  • 1/3 cup unsweetened applesauce
  • 1/2 cup avocado oil (or melted coconut oil)
  • 2/3 cup maple syrup
  • 1/2 cup butternut squash puree
  • 1 cup grated carrots
  • 1/2 cup coconut milk cream
  • 2 cups Cassava flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 Tbsp apple cider vinegar
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp sea salt
  • 1/2 cup pecans, roughly chopped
Caramel Sauce
  • 13.5 oz canned coconut milk
  • 2/3 cup coconut sugar
  • 1 tsp vanilla extract
Instructions

  1. Preheat oven to 350 degrees. Spray mini muffin tin with cooking spray.

  2. In a medium mixing bowl, combine the applesauce, avocado oil, and maple syrup. Stir together. 

  3. Add the butternut squash, grated carrots and coconut milk cream.

  4. Add the cassava flour, baking soda, baking powder, apple cider vinegar, cinnamon, ginger and sea salt; stir together. 

  5. Fold in the pecans. 

  6. Fill the prepared mini muffin tin evenly with muffin batter.

  7. Bake for 20-25 minutes or until golden brown.

  8. Let cool completely before drizzling with caramel sauce

Caramel Sauce

  1. In a small saucepan over medium heat, combine all three ingredients, stir and bring to a boil. 

  2. Reduce heat to low and let simmer for 25-30 minutes, stirring occasionally. 

  3. Remove from heat and pour into a mason jar. Cover with a lid and place in the refrigerator for 2 hours or until completely cooled and caramel has thickened.