• Makes 12 bad ass muffins
  • 3 1/2 cups Gluten Free flour (I used Almond Meal)
  • 5 tsp baking powder
  • 1 cup corn meal
  • 2 tsp salt
  • 1 1/2 cups Coconut or Brown Sugar
  • 1 1/2 cups buttermilk
  • 3 eggs
  • 1/3 cup maple syrup
  • 1/3 Cup Olive/Macadamia Oil
  • 1 Cup Pre cooked popcorn
  • 2 Tbsp Butter (Grass Fed)


  1. Preheat oven to 190 C (375 F)
  2. In a large bowl combine your flour/meal, baking powder, 1 tsp salt, corn meal and 1 Cup of sugar.
  3. In another bowl whisk your eggs until light and fluffy before mixing in your buttermilk, syrup and oil
  4. In a small saucepan add the remaining cup of sugar and a tablespoon of water on low heat. Allow sugar to melt and allow to bubble until all the water is gone (5-8 minutes) before removing from the heat and adding in your butter. Swirl the pot add the remaining salt and allow to combine.
  5. Pour the wet ingredients into the dry ingredients bowl and gently fold you dont want to over work the mix otherwise it wont rise. Add in half the pop corn and the half the caramel sauce and just fold through but not completely as in my opinion the caramel swirl effect is just #NextLevel
  6. Line muffin tins with square pieces of baking paper (scrunch and mould to tin) and using an ice sceam scoop or a couple of spoons spin mix into tray. Bake for 5-7 minutes or until slightly golden before turning heat down to 150 C (300 F) for remaining 15-20 minutes.  Remove from the oven and whilst still wam apply remaining caramel and top with remaining popcorn…. Boom

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