Did someone else wear your prom dress? Sometimes, you can’t help but be a little salty. If someone crossed you or copied you, there may be solid ground for side-eye. Most of the time, though, that salty taste in your mouth just needs a dose of sweet to tone it down. Chocolate should do the trick. In these stuffed protein muffins, salted caramel boils up and oozes out the top. But it’s completely okay, because a rich cocoa cake keeps it together. Don’t think a muffin can mend your mood? Try them for yourself – salty will be the last thing you feel.
Makes 8 muffins
Macros per muffin: 232 calories | 7.2 g protein | 33.6 g carbs | 12.4 g fat | 11.6 g sugar | 4.6 g fiber
1/2 cup unsweetened applesauce
1/4 cup Vitacost Organic Coconut Oil, melted
1 tsp. vanilla extract
1 large egg
1/3 cup gluten-free oat flour
1/2 cup Vitacost Almond Flour
1 scoop ARO Whey Protein Isolate in Natural Chocolate
1/2 cup Vitacost Xylitol
1/2 cup Vitacost Organic Cocoa Powder
1 tsp. baking powder
1 tsp. baking soda
6 dates, pitted
1/4 cup water
1/2 tsp. Vitacost Himalayan Pink Salt
1/4 tsp. vanilla
Topping: Vitacost Semi-Sweet Chocolate Mini-Chips (optional)
- Preheat oven to 350 degrees F and coat a muffin pan with nonstick cooking spray or fill with paper liners.
- In a large bowl, whisk together first 4 ingredients until smooth.
- Add remaining (dry) ingredients to wet mixture and stir until well combined.
- Pour batter into prepared muffin wells, evenly dividing among 8 wells. If there are empty muffin wells, fill them half way with water.
- Bake 22-26 minutes, or until a toothpick inserted in the center comes out clean.
- While baking, prepare salted caramel filling. Place all filling ingredients in a small saucepan over low or medium heat. Heat 15 minutes, stirring occasionally.
- Pour filling into a food processor and blend until completely smooth.
- Once muffins are baked and cooled, remove the center of each and fill with salted caramel. Top with chocolate chips, if desired.