Swedish Tosca Muffins - Swedish Caramel Nut Muffins (Gluten, Oil & Sugar Free)
These cute and delicious Swedish Tosca muffins are easy to make, are incredibly delicious, with a soft and juicy muffin layer topped with lovely caramel, nut and oat topping.
Servings 5
Ingredients
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
Instructions
- 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.