Guest Post by Vanessa Barajas – Paleo Caramel Macchiato Muffins

June 4, 2014 in Categories: , , by

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VBVanessa started Paleo during a 30 day challenge at her gym and never looked back. She is a San Diego Native who loves food with an insane passion. She has been known to drink almond milk straight from the carton and expensive wine out of plastic red cups. Her favorite meal is, has, and always will be dessert. She started a food blog when she didn’t even know how to cook and wrote about her culinary adventures in Paleo cooking. “Hey I just met you, and this is crazy, but here’s my blog, so read it maybe?” Connect with Vanessa on her blog Clean Eating With a Dirty Mind, Facebook, Instagram, Pinterest, and Twitter.

I created this recipe because, confession time, I really really really miss Caramel Macchiatos…and Caramel Frappuchinos mmmmkay, but that’s another story for another time.  The Caramel Macchiato used to be my signature Starbucks drink pre-paleo. Grande Iced Upside-Down Caramel Macchiato with extra extra Caramel. That took like a month for me to memorize. Starbucks employees tend to get testy if you say your drink size or iced in the wrong order. Now I have a Pavlovian response every time I walk into Starbucks. I miss how the caramel would all sink to the bottom of the cup and I’d get a big strawful all at once. And honestly, I miss having a drink with like 82 syllables. It made me feel special. You know what didn’t make me feel special? All the sugar and crappy ingredients! Maybe I still get jealous when I hear someone order one in line in front of me and maybe I give them dirty looks and silently judge (just kidding, not really.) I’ll never tell, but I do know that I feel a lot better not drinking them. Duh. So ode to you my long lost friend, my glorious Caramel Macchiato, here is my healthier tribute to you that doesn’t make me feel crappy and it’s delicious! Maybe I should eat one of these in line next time I go to Starbucks. Now what Caramel Macchiato orderers?!

I hope you enjoy these muffins!

  • Prep Time: 25 minutes
  • Cook Time: 25 minutes
  • Makes 12 muffins

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Ingredients (Caramel Macchiato Muffins)

Directions (Caramel Macchiato Muffins)

  1. Preheat oven to 350. Line a muffin pan with paper liners. In a large bowl combine almond flour, coconut flour, baking soda and salt, use a fork to stir together. Set aside.
  2. Warm coconut milk and butter in a saucepan over low heat.
  3. While the coconut milk and butter are warming, in a separate large bowl, whisk together eggs and coconut palm sugar. Then sift and fold in the dry mixture until combined.
  4. Bring the coconut milk and butter mixture to a boil. Remove from heat and stir in the vanilla. Fold this mixture into the batter. Pour batter into a piping bag or a Ziploc freezer bag, then cut a small hole in the corner. Squeeze batter into the cupcake liners. Fill a tiny bit more than halfway up the liner. Bake for 22-25 minutes or until a toothpick comes out clean. While the cupcakes are baking go ahead and prepare your Caramel Macchiato Frosting. Let muffins cool completely before frosting.

Caramel-Macchiato-Muffins-3

Ingredients (Caramel Macchiato Frosting)

Directions (Caramel Macchiato Frosting)

  1. Melt butter and coconut milk in a saucepan over low heat.
  2. Once melted add the coconut sugar, vanilla extract, coffee extract, and salt. Stir until combined.
  3. Bring the mixture to a boil over medium-high heat. Let boil for 3 minutes, remove and stir until the mixture becomes a smooth liquid again. Repeat this process 3 times. Each time the mixture should get a little thicker and a little thicker. Remove from heat and let cool. As the mixture cools it will thicken.
  4. While the mixture is cooling go ahead and prepare the coconut butter portion of the frosting by melting 4 tablespoons of coconut butter.
  5. Spoon melted coconut butter on top of each muffin and then drizzle the caramel on top using a piping bag or Ziploc bag with a cut corner.

 

Comments

What are some good alternatives to the coconut palm sugar? Has the recipe been tried with xylitol? I don’t use any sugars; xylitol or stevia are my sweeteners but most recipes require the same bulk that sugars provide, so I’m thinking xylitol might be an alternative sweetener.

Be careful when you sub liquid sweeteners for solid ones – it is not a 1 to 1 ratio. I would try 1/2 cup maple syrup and see how the consistency of the batter changes….

Could you use another type of extract instead of coffee? I know the flavor would change but can you use something different?

Your recipe looks super yummy, but the sugar is way over the top. For me, I’m afraid. My metabolism just can’t go there anymore.

Woohoo! CEWADM getting together with the Paleo Mom – it’s like two of my ultimate dinner party guests on one blog at the same time! Have to admit, it’s the teeniest bit difficult to resist V’s sweet goodies on BOTH blogs while slogging it out on the AIP, but I shall persevere….!

I am considering buying your book and giving this a try. I have thyroid issues. Take daily medication 90mg of armour. I eat healthy 80% of the time, go to the gym 3-4 times a week. I have around 25 lbs I would love to lose but I can’t seem to get it to go away. Would this change in my life style help me?

I’m curious, could I use actual coffee instead of the extract (cant find it here, I live in Alaska and try not to raise my grocery costs by ordering special items I rarely use) and if so, how much do you think? Thanks in advance, these look fantastic!

I haven’t tried it, so can’t say. You will have to experiment with the wet ingredients if you are replacing coconut flour with some other type of flour. – Christina, Sarah’s assistant

These are so good. i made them today. Thank you for sharing this recipe. For any other people trying this. Coconut butter is not refrigerated, so you can order it. I also had to order my pure coffee extract, AWESOME!!!!

It is easy to make your own coffee extract: use a 1 to 1 ratio of coffee to water, (1 cup grounds to one cup water) put in a mason jar or something with a lid. Stir and let sit for 12 to 24 hours, stirring every 4 hours or so to allow the coffee to infuse the water. After sitting for the amount of time (strength) you want, strain and freeze in an ice cube tray. Use as needed.
This has to be frozen because it is made with water. You can make this with alcohol and it won’t need freezing but the ratio will be a little different. I used this to make mocha ice cream, delicious!

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