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Maple Muffins

Maple Muffins



  • 1 cup all-purpose flour (or Paleo Flour)

  • 1 cup bran flakes

  • 1 teaspoons baking soda

  • 1 cup maple syrup

  • 1 cup Maple Hill Greek Yogurt

  • 2 large egg, room temperature

Muffin Soak

  • 2/3 cup maple syrup

  • 6 tbsp. melted butter



  • Preheat oven to 350°

  • In a large bowl combine flour, flakes, and baking soda and set aside

  • In another bowl, combine milk, butter, syrup, Greek yogurt, and eggs. Stir into dry ingredients until moistened.

  • Fill greased muffin cups three quarters full

  • Bake 15 minutes or until a toothpick inserted in center comes out clean.

  • In a sauce pan on low stir maple syrup and butter together until butter is melted for the muffin soak

  • Cool 5 minutes then remove muffins from pans to wire racks.

  • Add 1 tsp of the muffin soak to the bottom of each muffin cup.

  • Place muffins back in the cup facedown into the muffin soak to glaze the tops for minimum 5 min (the longer they can soak the better they are!).

  • Scoop muffins out of the tin and serve warm, toasted, or at room temp.

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