Surprises make life exciting.
Surprises that involve diamonds are awesome 🙂 Surprises that involve parking tickets are less awesome :/
Home-baked, gluten-free muffins with a surprise in the middle will always put a smile on the eater’s face. It’s scientifically impossible not to smile while eating one. I tried.
When I was a broke college student, I found a recipe for surprise muffins in a old cookbook at the school library. It was very simple and called for white flour, baking soda, some vegetable oil and eggs. Then it listed off all these items that you could put in the center of your muffin.
I thought it was the coolest idea ever, and every weekend I would make a different batch of surprise muffins in the tiny, shared dorm kitchen. (Yes, my roommates loved me.)
Since then I’ve been meaning to make a gluten and grain free version of surprise muffins, and here it is! Have fun stuffing your muffins with different stuff every time that you make them!
I’d have to say my go-to filling is usually fruit-only strawberry jam (pictured above). A teaspoon of raw honey and almond butter is also a fave. The key is to be adventurous. Surprise yourself even. Enjoy!
- 2 cup blanched almond flour
- ½ teaspoon baking soda
- ½ teaspoon apple cider vinegar
- 4 eggs
- 6 Tablespoons coconut palm sugar
- Almond Butter
- Cooked Sausage
- Preheat the oven to 350 degrees F. Line 12 muffin tins with paper liners or grease with coconut oil.
- Combine the almond flour and baking soda in a small bowl. Combine the vinegar, eggs and coconut palm sugar in a medium bowl. Mix well. Add the dry to the wet and mix until fully combined.
- Fill each muffin tin ⅓ of the way. Add 1 Tablespoon of your filling of choice. I love using fruit-only jam and raw honey! Cover with another scoop of batter, filling each muffin tin nearly to the top.
- Bake for 15 minutes, until lightly golden and cooked through. Cool for 5 minutes then enjoy!