Description

Pancake Muffins are a delightful twist on classic pancakes, bursting with flavor and incredibly easy to prepare. Made with fresh fruits like blueberries or chocolate chips, these muffins offer a quick and tasty option for breakfast or a snack, satisfying cravings with their light and fluffy texture.

Ingredients

Scale

baking spray with flour, such as bakers joy or pam
2 cups unbleached all-purpose flour
2 teaspoons baking powder
2 tablespoon monk fruit sweetener, or granulated sugar
½ teaspoon kosher salt
2 large eggs, room temperature is best
2 cups fat free milk, unsweetened almond milk, or milk of choice
1 tablespoon vanilla extract
1 ½ tablespoons oil, such as canola
1 cup blueberries, raspberries, bananas or chocolate chips

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Instructions

Preheat the oven to 375°F and spray a 12-cup non-stick muffin tin generously with baking spray.
In a large bowl, whisk together the dry ingredients: flour, baking powder, monk fruit sweetener, and salt.
In a medium bowl, combine the wet ingredients: eggs, milk, vanilla extract, and oil. Whisk to combine, then pour into the dry ingredients. Mix until just combined; don't worry about lumps.
Using a 1/3 cup measure, fill each muffin tin to the top with batter and top with a few blueberries.
Bake in the oven for 20-25 minutes, rotating halfway through, until a toothpick inserted into the center comes out clean.
Let the muffins cool in the pan for 10 minutes, then gently remove them and transfer to a cooling rack.

Notes

For added flavor, feel free to mix in your favorite fruits or chocolate chips.
These muffins can be stored in an airtight container for up to 3 days at room temperature.

Nutrition

Serving Size: 1 muffin
Calories: 150
Sugar: 5g
Sodium: 150mg
Fat: 3g
Saturated Fat: 0.5g
Unsaturated Fat: 2.5g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 2g
Protein: 5g
Cholesterol: 30mg