Salted Caramel, Apple & Walnut Muffins

Prep Time: 15 minutes

Cook Time: 20 minutes

Salted Caramel, Apple & Walnut Muffins


  • 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


  1. Preheat the oven to 180 degrees C and lightly grease a 6-hole muffin tin.
  2. Place the cooked apples, eggs, almond milk, date nectar, vanilla and salted caramel extract in a blender and whizz up until smooth.
  3. 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.
  4. Divide the mixture between the muffin tins to reach the top and bake for 15-20 minutes until risen and golden. Leave to cool.
  5. For the drizzle simple whisk the ingredients together then drizzle over the muffins once cooled. Scatter over extra walnuts if you wish!