• Preparation
    15 minutes

  • Cooking
    20 to 25 minutes

  • Power
    350 °F (180 °C)

  • Quantity
    12 muffins

The Guilty Pleasure(Chocolate caramel muffins)

This was the first healthy muffin recipe in the entire history of Madame Labriski: the Guilty Pleasure ! A wholesome muffin with NO ADDED SUGAR or FAT which also comes with its own frosting, with NO ADDED SUGAR or FAT either. What? Really? Yep. A chocolate and caramel treat that will give you the impression you’re biting into a decadent dessert worthy of an overdose of trans fat. Fortunately, it’s a totally Labriski creation! Can you resist the temptation of baking a batch?

Source of fibre, joy and mega-wow-I-must-be-dreaming-I-need-that-recipe, this muffinski is delicious, wholesome and aptly named the Guilty Pleasure!

With frosting, it looks as though you’re about to bite into a really heavy dessert but it’s quite the opposite. Be prepared for amazement, energy, fibre and a light, fluffy texture.

A dream? It must be.


  1. Preheat the oven to 350 °F.

  2. In a bowl, combine the date puree, applesauce, milk of your choice and egg.

  3. Add the caramel extract, baking soda, baking powder and salt. Wait for a light frothing to occur (just for fun), then mix well.

  4. Mix in the flour, cocoa powder, ground flaxseeds, chocolate chips and Skor toffee bits until combined.

  5. Line a muffin pan with parchment paper or silicone liners – otherwise, everything will stick.

  6. Divide the mixture evenly among the muffin cups. Decorate with whatever garnishes you have on hand.

  7. Bake for 20 to 25 minutes. Let cool before removing from the pan. Enjoy the sweet aroma of your freshly baked creation.

  8. WHAT ABOUT THE LABRISKI FROSTING? (You can’t celebrate without frosting!)

  9. In a bowl, combine all the ingredients (date puree, plain yogurt and cocoa). Presto! It’s smooth, healthy and incredibly decadent. BTW! Labriski frosting is even better 24 hours later!

  10. Top each muffinski with frosting using a piping bag or just a plain old kitchen knife. (Of course, you have to wait until the muffinskis have cooled.)

Storage (in a airtight container)

  • Five days on the counter
  • A week and a half in the fridge
  • Three months in the freezer


  • 225 g (3/4 cup) Madame Labriski date puree 

  • 150 g (1/2 cup) unsweetened applesauce

  • 230 g (250 ml or 1 cup) cow’s, almond, or soy milk

  • 1 egg

  • 15 ml (1 tablespoon) artificial caramel extract

  • 2 ml (1/2 teaspoons) baking soda

  • 15 ml (1 tablespoon) baking powder

  • Pinch of salt

  • 150 g (1 ½ cups) whole grain spelt flour

  • 50 g (1/2 cup) cocoa powder

  • 40 g (1/3 cup) ground flaxseeds

  • 50 g (1/4 cup) dark chocolate chips

  • 40 g (1/4 cup) Skor toffee bits


  • 75 g (1/4 cup) Madame Labriski date puree

  • 150 g (1/2 cup) nonfat plain Greek yogurt (I used a lactose-free one)

  • 25 g to 50 g (1/4 to 1/2 cup) cocoa (the quantity of your choice)