Grain-Free Salted Caramel Muffins
Did you know you can use our Pancake Mix as a replacement for flour in your favorite muffin recipe? Our friend @danishealthyeats created this delicious Salted Caramel Stuffed Muffin recipe doing just that... and I have to say, it's drool worthy.
Salted Caramel Stuffed Muffins
grain-free, gluten-free
Muffins:
2 cups Purely Elizabeth Grain-Free Pancake Mix
1 tsp baking soda
2 tsp vanilla
1/2 cup coconut sugar
3 eggs
Salted Caramel Filling:
1/4 cup cashew butter
2 tbsp maple syrup
1/2 tsp vanilla
1/4 tsp sea salt
1-2 tbsp nut butter (if needed until you reach desired consistency)
Frosting:
1/4 cup peanut butter
2 dates
1/2 tsp vanilla
pinch of sea salt
1-2 tbsp nut milk (until you reach frosting consistency)
Preheat oven to 350 degrees F. Mix eggs and coconut sugar in a bowl until well combined. Add vanilla, mix until well combined. Add pancake mix, baking soda, and salt until combined. Scoop into muffin tin filling each cup 2/3 of the way. Bake for 20 minutes. While that's baking, mix together salted caramel filling ingredients. Once your muffins are baked and cooled, using a knife, dig a little hole in each top. Spoon a little of the mixture into each muffin. Now it's time to make the frosting. In a food processor, blend frosting ingredients. Add additional nut milk until you reach frosting consistency. Frost each muffin and enjoy!