snack

EASY Lemon Cranberry Pancake Mix Muffins

November 19, 2016 by Bethany And Rachel 29 Comments

Healthy Lemon Cranberry Pancake Mix Muffins are bursting with juicy cranberries and drizzled with white chocolate made extra easy with pancake mix! Also gluten-free and vegan options!

Healthy Lemon Cranberry Peek-A-Boo Pancake Muffins are bursting with juicy cranberries and drizzled with white chocolate, for a simple recipe made easy with pancake mix! Also gluten-free and vegan options!

That awesome moment when you realize you can use pancake mix for making things other than pancakes🙀

Yep, it took me THAT LONG for the light bulb to turn on in my head. All too often I try to think of complex recipes with 7 types of flour when all I really need is more simplicity in my life. Simplicity meaning pancake mix instead of flour. DUH Bethany!

You see, I’m not logically smart. I may be able to tell you the name and location of every muscle in the the body (thanks be to God for enabling me to study for hours on end), but I lack common sense. I always do things the hardest way, then I figure out much easier it would be to do it another way.

Besides the point, just look how pretty these muffins are! The cranberries and lemon zest gives them an eye-pleasing pop of color.

You may be wondering why these are called peek-a-boo muffins. Good question, I’m happy to answer it for you. Two reasons: (1) I adapted this recipe from betty crocker and thats what they called it and (2) before baking the cranberries are hiding under the batter. When they bake, they pop out. Hence the name peek-a-boo.

It’s time to live it up until cranberry season is a goner. Be festive and go make these for you or someone you love! Here are the simple ingredients needed:

pancake mix ( gluten-free or vegan if needed)

cranberries

lemon juice

lemon zest

coconut sugar

non-diary milk

coconut oil

nutmeg

cinnamon

vegan white chocolate

Lemon Cranberry Peek-A-Boo Muffins

Pancake mix serves as flour in these tasty, vegan-friendly lemony muffins studded with juicy cranberries and drizzled with white chocolate.

Lemon Cranberry Peek-A-Boo Pancake Mix Muffins

Print Recipe

Prep Time 10

Cook Time 15

Total Time 25

Servings 8 muffins

Ingredients

1 1/4 cups frozen cranberries
2 Tbsp. coconut sugar
1/2 tsp. nutmeg
1/2 tsp. cinnamon
2 tsp. lemon juice
2 cups gluten-free pancake mix vegan if needed
1/4 cup melted coconut oil
3/4 cup non-dairy milk
1 Tbsp. lemon zest
vegan white chocolate for drizzling

Instructions

Preheat oven to 350 degrees.
Mix together cranberries, 2 Tbsp. coconut sugar, nutmeg, cinnamon and lemon juice in a small bowl. Set aside.
Combine pancake mix, remaining coconut sugar coconut oil, milk and lemon zest in a large bowl.
Add muffin liners to muffin tins. Spread a little bit of batter on the bottom of each liner. Top with a heaping spoonful of cranberry mixture, then drop a heaping tablespoon of batter on top. Repeat until batter is finished (makes about 8).
Bake for 15 minutes, or until golden.
Let cool, and drizzle with white chocolate.
Enjoy!
*Adapted from Betty Crocker

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Questions of the day!

What’s your favorite thing to make with pancake mix?

The BEST Paleo Pumpkin Cranberry Muffin Tops {Gluten-Free + Vegan Option!}

October 8, 2016 by Bethany And Rachel 30 Comments

Paleo Pumpkin Cranberry Muffin Tops, because why waste the bottom when you can just eat the best part? So easy-to-make and are the perfect on-the-go breakfast or snack made with REAL ingredients! Also gluten-free with a vegan option!

Okay guys, this time of year I start to go crazy about pumpkin. I mean, I eat it year ’round but once Fall hits, Bethany and I go through at least one 16 oz. can every other day…

Paleo Cranberry Pumpkin Muffin Tops, because why waste the bottom when you can just eat the best part? So easy-to-make and are the perfect on-the-go breakfast or snack made with REAL ingredients! Also gluten-free with a vegan option!

“This post is sponsored by Honeyville, all opinions are my own.”

It’s only the beginning of October and we have already posted 2 pumpkin recipes, a huge pumpkin roundup and lots of other fall-themed recipes! I guess we just love all things Autumn. I mean, who can resist drinking a nice hot PSL while eating a huge bowl of oatmeal wearing a fuzzy sweater, a burlap scarf and boots!?

Today I’m posting a recipe that should have been posted a loooooooong time ago, AKA muffin tops. Would you believe me if I told you that we have over THREE recipes of muffin tops saved up?

I honestly don’t know why they have never been posted because muffin tops are pretty much the greatest thing ever. Anyways, we are stoked to present to you these paleo, vegan and gluten-free Pumpkin Muffin Tops!

Let’s get to talking about these beauties. These Pumpkin Muffin Tops are stupid-easy to make and contain only real and wholesome ingredients. First and foremost, let me tell you about the most important ingredient in this recipe: Honeyville Blanched Almond Flour.

We use almond flour in many of our recipes because, number 1, we believe it’s the best grain-free sub for regular flour and, number 2, it’s pretty easy to work with, unlike some GF flours.

We’ve tried so many brands of almond flour and keep coming back to the Honeyville brand because it yields the best taste and texture of our baked goods compared with any other brand we have tried.

Let’s see what else goes into these cranberry-studded pumpkin goodies:

Honeyville blanched almond flour

Pumpkin pie spice

Baking soda

Drippy almond butter

Pumpkin puree

Maple Syrup

Egg/flax egg

Fresh/frozen cranberries

These Paleo Pumpkin Cranberry Muffin Tops live up to their name. They’re crusty on the outside with a hefty cinnamon-sugar pepita streusel and soft and fluffy on the inside. They are also highly customizable and you can use your add-in of choice!

Don’t like cranberries? Add in chocolate chips or choose to not add anything at all, it’s up to you! They are so easy to make and are made with wholesome ingredients, perfect for a quick breakfast or hearty snack! Also gluten-free and vegan-friendly!