Capture the sweet flavors of fall in this Maple Cinnamon Muffins Recipe. Make them gluten-free by substituting all purpose flour for gluten free flour.
I am a little obsessed with fall. You can definitely tell from the recipes I have shared on the blog late (Healthy Apple Strudel). But it is not just that I love fall flavors I also believe we should try to eat what is local and in season.
Why should we eat local foods?
Eating food that is local gives small farmers the opportunity to grow and stay on business. As a former entrepreneur, this is very important to me and I always try to support small business as much as I can.
Another good reason why you want to consume locally is flavor wise. The main reason is that food is fresher, therefore, it tastes better. Think of the food you cannot get locally. How many miles has it traveled to get to you? Think when it was picked, factory-washed and sealed in a plastic? It doesn’t sound so good now, right?
Additionally, when you eat what is available in your surroundings you are also helping the environment. If produce doesn’t need to travel miles and miles to get you it means less carbon dioxide impact. I know, I know you probably hear this everywhere. But it is true we need to start doing something to help our environment or else we are going to be in big trouble.
There are a lot of other reasons why consuming locally has a lot of benefits on your health, the environment, and your community. Saying this it doesn’t mean I don’t sometimes eat strawberries in fall or apples in summer. But I try to eat more of what is available that season and comes from a local farmer. Plus in that way when I am starting to get bored on some foods it is already time to change up my recipes.
These Maple Cinnamon Muffins Recipe are one of my favorite Fall recipes. The subtle taste of the pumpkin spice combined with the flavor of cinnamon and maple it’s just the perfect combination.
Maple Cinnamon Muffins
- 2 cups all-purpose flour
- 1 tsp. cinnamon
- ½ tsp. pumpkin spice
- 1 tsp. baking powder
- ½ tsp. baking soda
- ¼ tsp. salt
- 1 tbsp. butter, melted
- 1 large egg
- 1 tbsp. vanilla extract
- ½ cup maple syrup, real maple
- ½ cup greek yogurt
- ½ cup milk
- Step 1 Pre-heat the oven to 375°F. Prepare a 12-cup muffin pan with liners or by greasing the cups.
- Step 2 In a medium bowl whisk together the flour, cinnamon, pumpkin spice, baking powder, baking soda, and salt
- Step 3 In a separate bowl, whisk together the butter, egg, greek yogurt, maple syrup and milk.
- Step 4 Create a well on your dry ingredients and slowly incorporate your wet ingredients into the dry.
- Step 5 Divide the batter between the prepared liners and bake for 18-20 minutes. Allow them to cool before removing. Enjoy!