These Salted Caramel Muffins are Paleo, gluten Free and made with only 3 ingredients. I made these with coconut flour, eggs and Caramel Sauce. I sprinkled sea salt on the finished product. I know you’re counting! But Salt is an ingredient freebie” in the baking world;)

Salted Caramel Muffins

Salted Caramel Muffins

Salted Caramel Muffins

So, I had to use up the Caramel sauce that someone gave me for Christmas. This stuff is just, plain dangerous! And I have been sugar-free since Christmas Day and my sugar-filled binge fest during the holidays. I need this stuff out of my house:)

I figured I would jump on the Salted Caramel bandwagon. Or is that sooo yesterday? I have no idea, lol.

Salted Caramel Muffins

Julian poured half the jar on this muffin and we still had some left!

Salted Caramel Muffins

I swear I have used it in so many recipes like this one. Surprisingly, a little goes a long way. I even used it make Caramel Popcorn for my class.

Salted Caramel Muffins


Here’s the deal,since I didn’t make it, I have no idea what is in this Caramel Sauce. I googled it to see how it’s made. It’s basically cream, butter and sugar. But I think you can blend dates with coconut milk to make it vegan (and healthier!) if you want.

Since I’m not eating sugar these days, I honestly did not try these. I made them for my aides and Julian. They all liked them, but thought they tasted best warm. They freeze well and you can microwave for 1 minute to reheat. Julian’s been eating the extras for an after-school snack.


Salted Caramel Muffins

Salted Caramel Muffins

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Serving Size: 6 muffins

Salted Caramel Muffins


  • 1/2 C Coconut Flour
  • 1/2 C Caramel Sauce*
  • 4 eggs, beaten


  1. Preheat oven to 375
  2. Spray 6 muffin cups with nonstick spray
  3. Combine all ingredients in a bowl
  4. Stir just until blended
  5. Spoon into muffin tin
  6. Bake for 20 minutes

*Either homemade or store bought.


“Muddy water is best cleared by leaving it alone.”

Alan W. Watts

Keep Well,