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Lemon Cranberry Peek-A-Boo Pancake Mix Muffins

Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
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