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Salted Caramel Muffins with White Chocolate Frosting

Serves: 10 Cook: 30minutes


1 cup almond meal

¼ cup buckwheat flour

¼ cup coconut sugar

4 scoops Noway Coffee Salted Caramel Latte

1 tsp baking powder

1 tbsp psyllium husk

Pinch of salt

2 large eggs

¼ cup almond milk

¼ cup coconut yoghurt (can use natural Greek yoghurt)

1 tsp vanilla extract


1 x can coconut milk solids (refrigerate can overnight)

1 x Noway white chocolate mousse sachet


  1. Preheat the oven to 180C. Line/grease muffin tray.
  2. In a large mixing bowl combine almond meal, buckwheat flour, coconut sugar, Noway, salt, baking powder, and psyllium husk.
  3. In a separate bowl whisk together eggs, milk, coconut yoghurt and vanilla essence.
  4. Pour wet ingredients into dry and combine well.
  5. Pour ¼ cup of mixture into each muffin hole.
  6. Bake for 20-25 minutes, until golden and cooked through. Allow cooling in the tin for 5 minutes then transfer to a wire rack.
  7. To make the frosting: spoon out coconut milk solids from the can and mix well with white chocolate mousse until thick and creamy. Place in fridge to set until muffins are cooled.
  8. Once muffins are cool top with frosting if desired.


Macros Per Serve:

Calories: 228

Net Carbs: 8g

Fat: 14g

Protein: 16g