When you eat better, you feel better...
That’s why we’ve worked hard to create natural products that are good for you, easy to prepare, and taste absolutely amazing. We only use ingredients you’ll fall in love with—ingredients that have never been genetically modified and are free of grain, dairy, soy, and emulsifiers.
What people say about us:
It took all of three minutes to get them into the oven…Not only did the muffins maintain a gorgeous, moist consistency, the taste was out of this world.
- Liz, Mod Paleo
My son who gets stomach aches from sugary or fatty foods can eat these and feel great all day!! I don't call them chocolate muffins but rather "Feel Good Breakfast Cakes"...wow, do we love them!!
- Patti, Amazon
It’ll knock your socks off as you take your first bite that simple, wholesome ingredients make such delicious muffins. Just read the ingredients… nothing weird that you can’t pronounce, or have to guess what it is.
- Katie from SimpleFoody
As a tip for the Foccaccia bread: if your mix turns out little dry, add 1 or 2 more tsp of both the olive oil and vinegar. Use wooden spatula to mix everything together.
Mixing everything together was simple too, there was no need for me to bust out my hand mixer (and no extra clean up!!). Now I have to say, the batter looked a bit watery to me and I was afraid it wasn't going to cook right. But thank goodness I was wrong and my muffins/cupcakes came out beautifully! The apt smelled so good, I felt like I was in a chocolate factory or something. I couldn't wait for the cupcakes to cool down and I chowed down on one almost instantly, of course burning my mouth a bit but it was so worth the slight burn bcs those things were sooooo good! It reminded me of a hostess cupcake, just much taster and better for me! I seriously had to tell myself that I had to pace myself or else I'll run out too fast!
I can't wait to try the other flavors and I've seen recipes for making them into cookies, how brilliant! I'm so glad I found this company!
Pumpkin Muffin Mix is for sure my new best friend!
Thank you for this! I told all my friends.
By Nora Schlesinger, author of A Clean Bake
Call me cliché, but I strongly believe that spring holidays just aren’t the same without carrot cake. Don’t think about it too hard, because carrots are fall and winter vegetables, so it makes basically no sense, but who am I to argue with pastry tradition?
I’ve eaten more variations of carrot cake than I care to admit: cakey and dense, with nuts and without, even containing pineapple (my personal favorite). Until now, my favorite carrot cake was a tie. The first contender was from my college cafeteria. I know it sounds insane given the reputation of dorm food, but don’t judge it if you haven’t tried it. It was the cake that transformed me from a carrot cake hater into a carrot cake addict. It was that good. The other best is from Flour Bakery in Boston and if you’ve been there, no further elaboration is necessary.
But these carrot cupcakes really throw a wrench into my carefully organized hierarchy of Best Carrot Cakes. They’re so good that I made them for my brother-in-law’s birthday and he ate nearly an entire cupcake in one bite. The only thing holding him back from eating the whole thing in that first bite was that his mouth wasn’t big enough. But believe me – he tried. And my poor sister-in-law, who is a meat and potatoes girl through and through, and who thinks I only eat “weird food”, ate two of these without even realizing what she was doing! She loved them. And I never really did have the heart to tell her that they were made of wholesome, low-glycemic, healthy ingredients. Let’s just keep that between us, shall we?
Classic Carrot Cupcakes
- 1 box Simple Mills yellow cake mix
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- 1 cup carrots, peeled and shredded
- 1/3 cup raisins
- 1/3 cup finely chopped walnuts
- 3 large eggs, beaten
- ¼ cup oil
- ½ teaspoon vanilla
- 2 Tablespoons water
- Your favorite frosting
- Preheat the oven to 450F. Line a 12-compartment cupcake/muffin pan and set aside.
- In a large mixing bowl, whisk together the mix, cinnamon and ginger. Add the carrots, raisins and walnuts and stir to combine.
- In another bowl, whisk together the eggs, oil, vanilla and water.
- Stir the wet mixture into the dry mixture. Make sure to scrape the sides and bottom of the bowl to make sure everything is thoroughly mixed.
- Divide the batter among the compartments of the prepared cupcake pan.
- Put the cupcakes into the oven and immediately turn the heat down to 350F. Bake for 18-22 minutes or until a tester comes out clean.
- Let the cupcakes cool in the tin for 5 minutes before transferring to a rack to cool completely.
- Finish with your favorite frosting, or skip the frosting and serve them as muffins.
We are so excited to share our new Vanilla Cake Mix with you! Order from Amazon to get it in time for the Spring holidays.
Feel like indulging? Purchase a variety pack of our 3 new mixes here!
All of these movements can be done with or without props. Click the links below for a quick video explanation!
Sean Griffin is the Founder of Chicago Primal Gym. In 2013, combining his passions for coaching and business, he decided to open his own training studio. His goal was to create a holistic experience that encompasses every component of healthy and happy living. Since that time, CPG has gained two other great coaches (Grant Anderson and Joanna Silvers) and has become a strong community dedicated to self-improvement.
By: Amy Marx
Spring is in the air, and at Simple Mills, this means a couple different exciting things. First...BERRIES! Berries have such great nutritional value, and they add such a yummy kick to our mixes. And if you hadn't heard yet, Spring will also bring about our new packaging and new products! This recipe was created just for one of our newest and most delicious mixes...drum roll please...PANCAKE & WAFFLE!
Once you get your hands on this wonderful breakfast dish, we invite you to get creative! Although our pancakes and waffles are out-of-this world as they are, there's always room to try something fun! This mix is not yet available in stores, but you can find it now on Amazon. So, what are you waiting for? Get brunching!
Cinnamon Banana Pancakes with Mixed Berry Topping
1 box Simple Mills Pancake & Waffle Almond Flour Mix
3 cups fresh mixed berries
5 Tbsp milk (dairy or non-dairy)
3 Tbsp oil (grapesead, coconut or vegetable)
1 large banana – chopped
1 tsp vanilla extract
1 tsp ground cinnamon
Wisk eggs, milk, oil, vanilla & cinnamon in a large bowl. Add chopped banana and mix and combine until a batter is formed. Warm a frying pan to a medium heat; spoon 2 Tbsp of batter for each pancake. Cook pancakes for about 2 minutes (or until edges are dry) and flip. Lightly brown each side.
Fill a pot ¼ inches high with water. Add 2 cups of berries, bring to a boil and cook for 5 minutes, scraping the bottom as needed to keep from burning. Reduce heat to low and simmer the mixture until thick. Serve pancakes with the berry sauce and top with the remaining fresh berries.