Salted Caramel Filled Chocolate Muffins

 Chocolatey, fluffy muffins filled with silky smooth salted caramel?!?! Ok, these are a huge winner over here! Since the muffins aren't overly sweet, the tasty salted caramel filling is a perfect edition to this treat. Choose gluten-free oat flour for a completely gluten-free recipe. 


½ cup unsweetened applesauce
1 large egg
¼ cup coconut oil, melted
1 teaspoon vanilla
1 scoop ARO chocolate protein powder
1/3 cup oat flour
½ cup almond meal flour
½ cup unsweetened cocoa powder
½ cup xylitol
1 teaspoon baking powder
1 teaspoon baking soda

Salted Caramel Filling
½ cup medjool dates (about 6), pitted
½ teaspoon salt
¼ cup water
¼ teaspoon vanilla

Optional Topping: mini chocolate chips

1. Preheat oven to 350 degrees F.

2. Whisk together the first 4 ingredients until smooth. Add the remainder of muffin ingredients to wet ingredients and stir until well combined.

3. Evenly divide muffin batter among 8 cupcake liners.

4. Bake in the oven for 22-26 minutes, or until center is cooked. Let cool.

5. To make the salted caramel, combine all filling ingredients in a small saucepan over low to medium heat. Heat for 15 minutes, stirring occasionally.

6. Pour filling ingredients in a food processor and blend until smooth.

7. When muffins are cooled, remove center of each muffin and fill with salted caramel filling. Serve and enjoy!

Makes 8 servings
1 serving is 1 muffin with filling

Macros for 1 serving
232 calories, 7.2g protein, 33.6g carbs, 12.4g fat, 11.6g sugar, 4.6g fiber


  1. These are smaller than I expected but they work nicely cupcake liners well in these. Easy to remove the cake and it holds shape. I find that the cupcakes are moister as opposed to using paper liners. They are dishwasher safe and small enough to store in a really small space. I expect these to last quite a long time.

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