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Paleo Apple Cinnamon Muffins

Paleo Apple Cinnamon Muffins

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Ingredients + Allergens

Additional Information

No
No
14 to 16 standard size or 12 tall muffins
Breakfast/Brunch
Gluten-Free, Dairy-Free, Soy-Free, Peanut-Free, Corn-Free, Grain-Free, Sugar-Free, Paleo
Muffins & Quickbreads
No
Grain-Free Pancake Mix
These special muffins are incredibly delicious and easy to make.
  • 2¼ cups (293 g) Pamela’s Grain-Free Pancake Mix
  • 3 eggs, large
  • ⅔ cup honey
  • 2 teaspoons vanilla
  • ½ cup full-fat coconut milk, from a can that has been shaken well
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 4 teaspoons cinnamon
  • ½ teaspoon nutmeg
  • 1 large apple, peeled and cut into ¼-inch dice, about 1½ cups

Preheat oven to 400°, with rack in center of oven.

Put Grain-Free Pancake Mix into bowl of food processor or strong blender and mix for a minute or two; this will make flour finer for a lighter muffin. Line standard muffin pan with cupcake liners; for tall muffins, use jumbo cupcake liners. Spray with nonstick cooking spray and set aside.

In a large bowl, mix together eggs, honey, vanilla, and coconut milk until eggs and honey are well mixed with the liquids. In a medium bowl, whisk together Grain-Free Pancake Mix, salt, baking powder, baking soda, cinnamon, and nutmeg. Add to egg mixture and stir until just evenly mixed, then fold in apples. Fill muffin cups about two-thirds full; for tall muffins, fill jumbo liners until batter reaches same level as top of muffin pan.

Bake 15 to 18 minutes, until firm to the touch when gently pressed, and a toothpick inserted near center comes out clean. Cool on a rack until cool enough to handle.

© Pamela's Products, Inc.

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