Cinnamon-Maple Muffins (Pancake Muffins)

A delightful treat at breakfast or anytime, these muffins are perfect drizzled with pure maple syrup. My husband decided these taste just like pancakes.  The recipe is adapted from the Happy Herbivore’s French Toast Muffins.

Cinnamon-Maple Muffins (Pancake Muffins)
Recipe type: Muffin
  • 1 + ¾ cups whole wheat flour
  • 1 tbsp baking powder
  • ¾ cup light brown or raw sugar
  • 1 tbsp ground cinnamon
  • ⅛ tsp ground nutmeg
  • 1 cup non-dairy milk (I used Silk brand Coconut Milk)
  • ¼ cup quinoa flour (made by running dry, uncooked quinoa through the blender)
  • ½ tsp pure vanilla extract
  • ½ tsp maple extract
  • ½ cup unsweetened applesauce
  1. Preheat oven to 350 degrees.
  2. Mix together whole wheat flour, baking powder, sugar, cinnamon and nutmeg in a large bowl.
  3. In a separate, small bowl, whisk non-dairy milk together with quinoa flour, vanilla, and maple extracts.
  4. Pour milk mixture into the dry ingredients, add applesauce, and stir until just combined.
  5. Spoon batter into greased 12-muffin tin until cups are ¾ full and bake for 15-25 minutes, or until a toothpick inserted comes out clean.

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