Salted Caramel, Apple & Walnut Muffins October 4, 2017 0 Share No Comments on Salted Caramel, Apple & Walnut Muffins Salted Caramel, Apple & Walnut Muffins Ingredients For the muffins - 150g cooked apples 2 eggs 200ml almond milk 4 tablespoons date nectar 1 teaspoon vanilla extract 1 teaspoon salted caramel extract 150g brown rice flour 100g rolled oats 2 tablespoons Linwoods Milled Flax, Chia Seed, Apple & Cinnamon 50g coconut sugar 1 teaspoon cinnamon 1 teaspoon baking powder 1 teaspoon bicarbonate of soda 75g walnut pieces For the drizzle - 3 tablespoons date nectar 2 tablespoons tahini ½ teaspoon salted caramel extract 2 tablespoons almond milk Instructions Preheat the oven to 180 degrees C and lightly grease a 6-hole muffin tin. Place the cooked apples, eggs, almond milk, date nectar, vanilla and salted caramel extract in a blender and whizz up until smooth. Mix together the flour, oats, flaxseeds, cinnamon, baking powder, bicarbonate of soda and walnuts in a bowl then pour in the blended apple mixture. Stir to combine. Divide the mixture between the muffin tins to reach the top and bake for 15-20 minutes until risen and golden. Leave to cool. For the drizzle simple whisk the ingredients together then drizzle over the muffins once cooled. Scatter over extra walnuts if you wish!