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


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)


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!  

Purely Elizabeth Salted Caramel Muffins