These Swedish Tosca Muffins are a wonderful treat that taste amazing, are juicy, tender and absolutely delicious. If you’re looking for an easy, healthy and yummy baking recipe these muffins are a must try! They’re made with just a few easy and healthy ingredients and ready to serve in about 30 minutes. Have them as an afternoon snack, sweet treat or serve them for dessert. These Tosca muffins are gluten, oil and sugar free.
Have you ever had a Swedish Tosca cake? No? Then you’re missing out! It’s a wonderful, tender and absolutely delicious sponge cake with a lovely and crunchy caramel almond topping. Nowadays there are many different versions including different types of nuts, desiccated coconut and oats. It’s usually made in the form of a round cake, but this version is made in small bread loaf pans. These Tosca muffins are easy to make, only including a few easy and healthy ingredients and ready to eat in about 30 minutes. The sponge cake is made with oat, corn and coconut flour, sweetened with banana, apple sauce and some granulated sugar free sweetener. The moist comes from both the banana, apple sauce and greek yogurt/quark which makes it oil and butter free. Cooking the caramel almond sauce is really quick and easy. It is made with low fat cream, sugar free granulated sweetener, fiber syrup, slivered almonds, roasted salty almonds and a little bit of oats. The oats are added to avoid the muffins from feeling too heavy but also adding a nice texture to the sauce. The oats can be omitted and replaced with more slivered and salted almonds. Since these muffins are baked with healthy ingredients, sugar and oil free they can be eaten all day round!
A few tips:
- Make sure to use a ripe banana and mash it well. You don’t want any banana chunks in the batter.
- You can use greek yogurt or quark for the muffins.
- Bake the muffins in regular muffin tins, mini bread loaf tins or in a 18 cm spring form.
- The baking time will vary depending on the size of your muffins tins or if you choose to bake it in a spring form.
- I used a mix of slivered almonds, roasted salted almonds and oats for the caramel almond sauce. This to add different tastes and textures to the caramel sauce. I really love how the roasted salted almonds chunk combine so well with the more gentle slivered almonds and the oats that are soft but still add a nice texture and chewing resistance.
- Bake the muffins/cake until it has set and starts to turn golden brown. The baking time will vary depending on the size of your tins and your oven, but this takes about 10-12 minute for muffins and 20-22 minutes for a cake. Increase the heat to 220 degrees, add the caramel almond sauce and bake for another 6-10 minutes, until the top is golden brown and an inserted skewer comes out clean.’
- You can replace the almonds with any other nuts or use sunflower, pumpkin seeds, desiccated coconut or oats if you don’t want to make it with almonds.
Ingredients for these Swedish Tosca Muffins – Swedish Caramel Nut Muffins:
- Granulated sugar free sweetener
- Apple sauce
- Greek yogurt or quark
- Stevia vanilla drops
- Oat flour
- Corn flour
- Coconut flour
- Baking powder
- Baking soda
- Fiber syrup
- Low fat cream
- Slivered almonds
- Roasted salted almonds
Other recipes you might like:
- Healthy Apple Cheesecake Muffins (Gluten, Nut, Oil & Sugar Free)
- Mini Cinnamon Roll Cheesecakes (Gluten, Nut & Sugar Free)
- Brownie Hazelnut Ice Cream Bars (Gluten & Sugar Free)
- Vanilla Ricotta Cake with Raspberries (Gluten, Oil & Sugar Free)
- Salted Caramel Filled Chocolate Cookies (Vegan, Gluten & Sugar Free)
- Mini Creme Brulée Cheesecake (Gluten, Refined Sugar Free & Lower In Fat)
- Gingerbread Sticky Cake /Swedish Kladdkaka (Gluten & Refined Sugar Free)
- Apple Cinnamon Sticky Cake (Gluten & Refined Sugar Free)
Swedish Tosca Muffins – Swedish Caramel Nut Muffins (Gluten, Oil & Sugar Free)
For the muffin layer
- 3 Eggs
- 2 dl Granulated sugar free sweetener
- 1/2 Banana mashed
- 3/4 dl Apple sauce
- 1/2 dl Greek yogurt or quark
- 5-6 drops Stevia vanilla drops
- 2 dl Oat flour
- 3/4 dl Corn flour
- 1/4 dl Coconut flour
- 1 tsp Baking powder
- 1/3 tsp Baking soda
- 1/3 tsp Salt
For the Tosca layer
- 2 tbsp Fiber syrup
- 3 tbsp Granulated sugar free sweetener
- 1 tbsp Water
- 1 dl Skimmed cream
- 50 g Slivered almonds
- 50 g Roasted salted almonds roughly chopped
- 1/2 dl Oats (optional) or more slivered plus chopped almonds
- Preheat the oven to 175 degrees Celsius.
- Grease (if needed) 6-8 muffin tins/mini loaf bread pans or a 18 cm spring form (if making a round cake).
- Combine oat flour, corn flour, coconut flour, baking powder, baking soda and salt in a bowl. Stir well to combine.
- Combine eggs and sugar in a big bowl and whisk using an electric mixer for 3-4 minutes, until the mixtures turn pale and fluffy.
- Add mashed banana, apple sauce, yogurt and vanilla drops. Stir or whisky gently until incorporated.
- Add the dry ingredients little by little whisking just until combined.
- Divide the batter between muffins tins/mini bread loaf pans/spring form. Place in the oven and bake muffins/mini loafs for 12 minutes and if in spring form for 20-22 minutes.
- Meanwhile add granulated sweetener and fiber syrup with 1 tablespoon of water in a small pot, let the sugar dissolve and stir everything together. Then bring to a boil (do not stir), cook until the sugar starts to turn brown and caramelized (takes 3-4 minutes). Remove from the heat, let it cool slightly for 1-2 minutes, then pour in the cream gently. Stir to combine, until you have a smooth sauce. Place back on the stove and let the caramel sauce simmer on low heat until it has reduced and thickened slightly. Add slivered and roughly chopped almonds together with oats (if using). Stir to combine and let it simmer for 2-3 minutes more.
- Remove muffins from the oven, increase the heat to 220 degrees Celsius.
- Add the caramel almond sauce on top of the muffins and place back in the oven. Bake for another 6-10 minutes, until the top is golden brown.
- Remove from the oven and let them cool.
- Serve slightly warm or completely cooled.