Mini Blueberry Walnut Pancake Muffins
Ingredients
The batter
-
2
pcs
eggs
-
2
tbsp
almond milk
-
1
tbsp
oil (avocado or coconut)
-
2
tbsp
pure maple syrup (optional)
-
½
tsp
vanilla extract
-
1
cup
Simple Mills Pancake and Waffle Mix
-
¼
tsp
cinnamon
The mix-ins
-
¼
cup
walnuts (or pecans), chopped
-
¼
cup
blueberries (frozen or chocolate chips)
For serving
Instructions
- Preheat the oven to 350°F and grease a mini muffin tin.
- In a mixing bowl, combine the eggs, almond milk, oil, maple syrup, and vanilla, mixing well.
- Add the pancake mix and cinnamon, stirring until combined, then fold in the walnuts.
- Spoon the batter into the mini muffin tin and place a few blueberries in each muffin.
- Bake for 9-10 minutes until set.
- Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Serve with maple syrup, jam, or warmed berries.
Nutrition Facts (estimated)
Servings
12 muffins
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
6g
Sodium
150mg
Cholesterol
70mg
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