Bread Pudding Muffins
Bread Pudding Muffins are little cups of heaven, loaded with cinnamon flavor, crisp apples and raisins. Top off each muffin with a drizzle of maple syrup for extra sweetness!
Prep Time10 minutes mins
Cook Time35 minutes mins
Total Time45 minutes mins
Course: Breakfast
Cuisine: American
Keyword: apple raisin muffins, bread pudding muffins recipe, cinnamon raisin muffins, maple syrup muffins
Servings: 12
Author: Amy Stafford
- 1 loaf gluten free cinnamon bread sliced and cubed {about 8 cups}
- 1 large peeled and cored apple diced
- 1 cup raisins
- 4 large eggs
- 1/2 cup pure maple syrup
- 1 1/2 teaspoons pure vanilla extract
- 4 tablespoons palm shortening melted {you can use coconut oil}
- 2 cups unsweetened coconut milk {or unsweetened almond milk} warmed
- 1/4 cup gluten free flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
Preheat oven to 350 degrees F.
Line 12 muffin tin with paper liners and spray with baking spray.
In a large bowl whisk eggs, vanilla and maple syrup. Add warmed milk and melted palm shortening and whisk to combine.
Place diced bread into egg mix and stir. Set aside and continue to stir to guarantee bread has completely absorbed egg mix.
In a medium bowl add flour, baking powder, salt, cinnamon, raisins and apple. Stir to coat and add to bread mix.
Stir to combine.
Fill each muffin cup generously pushing bread mix down.
Place in preheated oven and bake for 35-40 minutes.
Remove from oven. Serve warm topped with a drizzle of maple syrup.