Healthy Caramel Stuffed Chocolate Muffins



240g Wholemeal flour

45g Cacao powder

95g maple syrup

70g Almond milk

35g Coconut oil

80g Greek Yoghurt 

2 tbsp Apple Sauce

1/2 tsp Salt

1 tsp Vanilla extract

1 tsp Baking powder

2 X Chocolate squares

1 egg

Caramel filling:

15 pitted Medjool dates

1 tsp Coconut oil

1 tsp Sweet Freedom fruit syrup

1/2 cup Almond milk

Pinch salt


1 X sachet Chocolate Multitasker

Enough almond milk or water to cover the powder 


Begin by pre-heating your oven to gas mark 5 and popping 8/12 muffin cups into a cupcake tin holder.

In a bowl mix the dry ingredients together (leave the chocolate until the end).

In a separate bowl blend together the wet ingredients until the mixture has combined fully.

Now you can add the wet to the dry ingredients and whizz them together until you have a fluffy batter.

Put the mixture to one side and in a pan heat your caramel ingredients together until they start to bubble. Pop this into a blender and blend until you have a sticky mixture. You may need to add more dates if the texture isn’t sauce like.

Going back to your muffin mixture – you can now pop this evenly (with a tbsp) into the muffin cups filling them half way.

With a teaspoon add the caramel sauce to each muffin cup (on top of the first mixture layer) and then add the rest of the muffin mixture of top of the sauce.

Cut your chocolate into little chunks and sprinkle them onto your muffins.

With that done you can now place the muffins into the middle of the oven for 12-15 minutes.

Once the timer is done, insert a tooth pick and if it comes out clean then your muffins are ready! Leave them to cool on the side. Once cool, mix together your frosting ingredients until a mousse texture forms and with this, top the muffins. I left some without so I had a combination of different muffins. Feel free to do as you please! And finish topping with raspberries and coconut shavings (optional).

Recipe by Hannah from Hannah and Fitness

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