For the Muffins
For the Salted Tahini Caramel
For the muffins:
Preheat the oven to 350°F. Line a standard muffin tin with paper liners.
For the salted tahini caramel:
In a small saucepan heat tahini, maple syrup and coconut oil over low heat. Add salt and stir until combined.
Drizzle onto muffins and top with finely chopped walnuts for serving.
In an air tight container, store Salted Tahini Caramel in the refrigerator for up to two weeks.
Keywords: Carrot Cake Muffins, Tahini Caramel,