Gluten-free and dairy-free squash and date caramel muffin recipe.

To make date caramel, heat the coconut oil. Pour the pitted dates into a food processor or blender. Add the coconut oil, almond milk, almond flour, Ceylon cinnamon, liquid vanilla extract, and fleur de sel. Blend until you achieve a slightly thick cream. Pour into a glass jar, seal, and place in the refrigerator.

To make the mini squash cakes, preheat your oven to 180°C (350°F). Pour a little water into the bottom of a baking dish, add the diced squash, and bake for 15 to 20 minutes. Grate the zest of two oranges using a fine grater. Blend the cooked squash with the bananas in a blender or with an electric whisk until you get a smooth puree. In a bowl, add the eggs to the squash puree and mix. Add the green banana flour or buckwheat flour, almond flour, potato starch, gluten-free baking powder, the zest of the two oranges, and salt, then mix until you have a homogeneous batter. Grease individual muffin molds, then fill them halfway with the batter. Add a teaspoon of dairy-free, sugar-free date caramel in the center, and cover with batter.

To finish, place the silicone mold in a preheated oven at 180 °C (350 °F) and bake for 20 to 25 minutes. Check the cooking with the tip of a knife. Let cool before unmolding.