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Chocolate Chip Salted Caramel Stuffed Muffins

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9 pitted medjool dates (~3/4 cup)

3/4 cup warm water

3/4 cup gluten-free oat flour

2 tsp baking powder

1 tsp cinnamon

1/41/2 cup vegan sugar-free chocolate chips (use code: healthyhelper for 15% off HuKitchen products)

1 No Cow Chocolate Salted Caramel Dipped Bar, cut into 4 equal pieces (use code: healthyhelper15 for 15% off your order!)


Preheat oven to 350 degrees F. Line a muffin pan with 4 aluminum muffins tins. Let dates soak in warm water for at least 15 minutes.

In a high speed blender (Vitamix preferred), blend dates and water on high until pureed smooth. Add in oat flour, cinnamon, and baking powder and mix until smooth. Add about 2 tbsp of batter into each muffin tin, then press 1/4 of the No Cow Bar into each. Spoon batter over the top to cover up the bar, repeat with all 4 muffins. Top each muffin with chocolate chips.

Bake for 20 minutes. Remove from oven and let cool completely before removing from muffin pan.