Gluten Free Maple Cinnamon Muffins are sweetened with pure maple syrup and brown sugar and flavored with warm cinnamon. A perfect morning snack.
Are there days where you just want to plug your kids’ mouths. Like just put a stopper in them so that they STOP TALKING?!
Who am I kidding??? That is pretty much every day of my life. At some point every single day, I get to the point where I want SILENCE. Complete, utter silence. Usually that breaking point creeps up right around dinner time, as Ben is getting home from work, and I have two little nuggets yipping at my feet, “Mom! Can I help?!” and “Mom! She’s bugging me!!!”
Today that breaking point came around 8:00 AM, just 10 minutes into eating our breakfast.
Emry was crying because I was making her pee before eating breakfast, which then prompted Braelyn to act like “Mini Mommy” telling her to be quiet or she would go to time out. Which that then sent Emry into more of a meltdown mode.
Following this scene, and after Emry FINALLY peed, she then screamed at me for slicing bananas into her cereal. Heaven help me!!! Not bananas!!! You know I was about to pop a blood vessel when no more than five minutes later her bowl was licked clean and she squealed with delight, “I all done mommy!”
After this I put both kids in front of the television so I could actually start writing this post. Mickey Mouse was NOT doing his job because all I’ve been listening to for the past 20 minutes is, “Stop Emry!” and “I can’t see Braelyn!” but mostly “MOOOOOOOOMMM!”
So yeah, it’s pretty safe to say that if there were such thing as a mouth stopper for children, I would invest in at least a half dozen. You gotta have some backup.
Until then, I will just use these Gluten Free Maple Cinnamon Muffins to plug up there pie holes for a few moments of silence. They really are the perfect size, especially if you make mini ones. Plus they taste delicious and are much more nutritious that stopping up your kids’ faces with lollipops.
These mini muffins are the perfect combination of pure maple syrup, brown sugar, and cinnamon. I’m telling you, I could eat a handful of these muffins and be a happy camper.
They are soft, tender, and moist. They are light and fluffy without the chewiness of most gluten free muffins.
They taste just like morning!
You know what I mean. These muffins have one of those distinct “morning smells”. An aroma that wakes you up and pushes you out of bed; like if you’re making pancakes, waffles, bacon, or cinnamon rolls. Popping these babies into the oven in the morning will be sure to drag most lazy kids out of bed.
These muffins are so easy to bake and freeze for those mornings you are on a tight schedule. They literally take 20-30 seconds to defrost and taste as fresh as the first day you made them.
And let me tell you, I am now a PURE maple syrup fan. No more of that imitation maple syrup stuff. It makes such a huge difference to have that real maple flavor, whether in a muffin or on a pancake. It’s worth the extra dollars.
Except word of advice: keep it in the fridge! I didn’t realize you were supposed to refrigerate after opening and after about a month my bottle of syrup was filled with mold. Ahhhhhh! Gross! But as long as you can read clearly written warning labels (which I apparently do not) then you will love buying pure maple syrup. You can thank me later.
So yep, these muffins are my creative solution to keeping my kiddos quiet, happy, and occupied…for about two minutes.
How do you keep your kids quiet?
- 1 cup (2 sticks) melted butter
- 2 eggs
- ½ cup pure maple syrup
- ½ cup packed brown sugar
- 1 teaspoon maple extract
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons cinnamon
- Slightly less than ½ teaspoon xanthan gum
- ⅓ cup coconut flour
- ½ cup sweet sorghum flour
- ⅔ cup potato starch
- ¼ cup tapioca starch
- ¼ cup white rice flour
- ¾ cup milk
- Preheat oven to 350 degrees and line mini muffin tins with paper liners. Set aside.
- In a large mixing bowl or stand mixer, mix together melted butter, eggs, maple syrup, brown sugar, and maple extract on low speed until smooth and brown sugar is dissolved.
- In a separate smaller mixing bowl, sift together baking powder, baking soda, salt, cinnamon, xanthan gum, coconut flour, sorghum flour, potato starch, tapioca starch, and white rice flour. Add half of dry mixture to wet and mix on low until smooth.
- Slowly add milk while mixing on low. Add remaining dry ingredients and mix until smooth.
- Add a heaping tablespoon of batter (2/3 way full) to each muffin cup and bake at 350 degrees for 12-14 minutes or until tops spring back at the touch of a finger or toothpick inserted into center of muffins comes out clean with few crumbs.
- Immediately remove muffins from tins and allow to cool. Serve slightly warm.