Cinnamon Caramel Surprise Muffins

Don’t be fooled by the non-impressive photo. This recipe is a keeper!

Recipe: Cinnamon Caramel Surprise Muffins

For the batter:

2.5 cups almond flour

1/4 tsp salt

1/2 tsp baking soda

1.5 tsp cinnamon

2 eggs

1/2 cup full-fat, unsweetened refrigerated coconut milk (make sure it’s stirred up)

1/2 cup pure maple syrup

1 TBSP apple cider vinegar

For the caramel surprise:

1/4 cup grass-fed, pastured butter

1/2 cup pure maple syrup

1/2 cup full fat, unsweetened coconut milk

dash of salt

Preheat oven to 325 degrees and line a muffin tin with liners. Add caramel surprise ingredients to a large saucepan and bring to a boil over medium heat. Reduce heat a bit and let simmer while you prepare the muffin batter, stirring occasionally. In a large bowl, combine the dry ingredients. In a separate bowl, combine the eggs, coconut milk, apple cider vinegar and syrup. Add to dry ingredients and stir until combined. Fill each muffin liner about 1/2 way full. Check on the caramel. You want to heat it until it is beginning to thicken (about 15-20 minutes), when it looks like the consistency of glue. Take a spoonful out and place it on top of the batter in each muffin liner. Then top with remaining batter, top with more caramel, and sprinkle with a bit of cinnamon, if desired. Bake for about 20-25 minutes, until golden brown. You don’t want to use the toothpick method to check doneness since there is caramel in the middle. Note: Removing these from the pan may be a little tricky, as once the caramel hardens it gets sticky. You may want to remove the muffins to a wire rack to let cool for a few minutes before eating. 

 

Like what you read? Sign up here and get my Top 10 Recipes ebook for free!