• Preparation
    15 minutes

  • Cooking
    30 minutes

  • Power
    350°F (180°C)

  • Quantity
    24 mini muffins

Saltimate love(Almond, caramel and fleur de sel mini muffins)

Eating a Saltimate love mini muffin is like biting into all-around happiness, inner peace and bliss and these little bundles of pure love take next to no time to make. And yes, they do contain a few of those toffee chips… but, hey, it is Christmas after all, right? Hahaha! GLUTEN-FREE (if you’re using gluten-free flour), these treats may be small but they’re far from being ordinary. A close relative of my famous Salt me up cookies, this is a “tried and tested” version of that recipe in the shape of soft, moist muffins. One small bite, one huge celebration!

People have been asking me for ages how to make muffins using my SALT ME UP energy cookie recipe so I had no other choice but to offer you this little gift. And needless to say, everyone loves them, I mean really, really loves them. A small batch of SALTIMATE LOVE mini muffins made with loving care is a perfectly delicious hostess gift…

What do you think?

By the way, this recipe is unbelievably scrumptious if you use my caramel date puree. The flavour goes right off the charts… that’s if you like caramel of course.


  1. Preheat oven to 350°F.

  2. Line your muffin pan with paper or silicone baking cups, otherwise everything will stick.
    (You got it, that’s because there’s no fat whatsoever in this recipe.)

  3. Combine the following ingredients: date puree, unsweetened applesauce, eggs, milk or plant-based beverage, caramel extract, baking powder and fleur de sel.

  4. Mix in the almond flour, your favorite flour and Skor toffee chipits, and stir well.

  5. Spoon the mixture into the baking cups.

  6. If you want, decorate with a few Skor chipits and a sprinkling of fleur de sel.

  7. Bake the mini muffins for 30 minutes. If you’re making regular muffins, bake for 35 to 40 minutes.

  8. Believe me, they are going to taste truly magical.

Storage (in a airtight container)

  • One week in the fridge.
  • Three months in the freezer (but if you make them with chickpea flour, your muffins will be a bit crumbly after they’ve been frozen).




  • 150 g (1 ½ cups) Madame Labriski date puree

  • 100 g (⅓ cup) unsweetened applesauce

  • 2 eggs

  • 115 g (½ cup) milk or plant-based beverage

  • 1 ½ tbsp. caramel extract

  • 1 tbsp. baking powder

  • ½ tsp. fleur de sel

  • 112 g (1 cup) almond flour

  • 120 g (1 cup) your favourite flour (oat, spelt, wheat, chickpea*)

    *Naturally gluten-free

  • 50 g to 100 g (¼ to ½ cup) Skor toffee chipits

  • Garnish: 1 tbsp. Skor toffee chipits and a bit of fleur de sel


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