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Pancake Muffins

4.67 from 9 votes

Pancake muffins are an easy grab-and-go breakfast, perfect for meal prep, Sunday brunch, or customizing with fruit, berries, or chocolate chips.

Prep Time: 15

Cook Time: 20

cooling time: 10

Total Time: 45

Yield: 6 servings

Course: Breakfast, Brunch, Meal Prep

Cuisine: American

Equipment

12-cup non-stick muffin tin

Ingredients

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)

Instructions

Preheat oven to 375°F. Spray a 12-cup non-stick muffin tin generously with baking spray.
In a large bowl, combine dry ingredients from flour to salt. Whisk to combine.
In a medium bowl, combine wet ingredients from eggs to oil. Whisk to combine then pour mixture into the bowl with the dry ingredients. Whisk until JUST combined. Don’t over mix. There will be lumps but don’t worry.
Using a 1/3 cup measure, fill 12 muffin tins to the top with batter. Add a few blueberries to each.
Place in the oven and bake 20-25 minutes, rotating halfway through bake time, or until a toothpick inserted in the middle comes out clean.
Allow to cool in pan for 10 minutes then with a paring knife or off set spatula, gently remove muffins from tin and transfer to cooling rack.

Notes

To serve immediately: Allow to cool 10 minutes on rack then serve with your favorite pancake syrup.
For meal prep: Allow to cool completely then transfer to an airtight container andstore at room temp for up to 4 days. Or freeze for up to 3 months wrapped tightly.
To reheat from room temp: Place muffin on microwave safe plate or paper towel and heat 20-30 seconds, or until heated through. From frozen, heat about 1 to 2 minutes.

Nutrition

Serving: 2muffins, Calories: 249kcal, Carbohydrates: 43g, Protein: 10.5g, Fat: 5g, Saturated Fat: 1g, Cholesterol: 63.5mg, Sodium: 273mg, Fiber: 2g, Sugar: 7g

- WW Points: 6

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