Fluffy, wholesome, grain-free pancakes in muffin form! These flourless Mini Blueberry Walnut Pancake Muffins are the perfect on-the-go breakfast or snack.
These here pancake muffins (puffins?) are for all the times you wanted to take your stack in the car but couldn’t.
Before we get into the details behind these bites of glory, let’s chat resolutions. It’s officially the new year (hi, 2017!) and that means your inbox is more than likely cluttered with all things “cleanse” and “detox.” Ummm…don’t.
Rest assured that you do not need to flip your diet upside down in order to get your health back on track this month. Why chomp on collard greens in the wee hours of the morning when there’s the cutest of portable pancakes to lay mouth on? I’m here for you, party people!
Focus on nourishing your body with real foods and remember what food really is–energy! Its purpose is not only to support basic functions like your breath and heartbeat, but also to fuel you through your busy day, your workouts, and even your sleep cycle. Celery sticks and low-fat yogurt are no match for what you power people have going on. Fuel wisely, and fuel adequately. Don’t deprive yourself in honor of unattainable, unrealistic, and likely unhealthy goals. It’s okay to thing big—you know I encourage that! But start small.
You’re gorgeous already, dontcha know?
The beauty of these adorable pancake muffins is that they’re made with Simple Mills pancake mix, AKA they’re easy, healthy, and drool-worthy. No guess work here, pals. Let it be known that I’ve been chomping on these muffies throughout the day as a snack or afternoon pick-me-up with a cup of joe, so don’t feel like they’re solely breakfast fare.
Simple Mills is one of those lovely companies I’ve been a huge fan of since the very beginning; and believe me when I say that their banana muffins mix, vanilla cake mix, tomato basil crackers, and/or pancake and waffle mix is always in my pantry. Everything they do is free of GMOs, gluten, grains, gums, corn, and soy. Nothing hiding in these babies!
The boyf requests pancakes every weekend. Extra maple and almond butter, please! Made with eight real ingredients you can pronounce like almond flour, arrowroot, organic coconut sugar, and organic coconut flour, this pancake mix makes a tasty breakfast you can trust so darn easy. It’s what the #SimpleStart campaign is all about!
Since pancakes aren’t typically sweet like muffins, you can totally leave out the pure maple syrup and do a little post-bake drizzle to taste if you fancy. I included it to the recipe since I know most people will expect these to have the sweetness of muffins. I added blueberries for a flavor pop plus antioxidant boost and walnuts for crunch, but chocolate chips and pecans would also be a more than stellar combo.
As far as the oil in this recipe, I always like a nice neutral one. Lately I’ve been digging avocado oil (great deals at Costco), which is chock full of heart-healthy fats and can withstand high heat cooking without damaging said fats. Grapeseed, coconut, or non-GMO canola oil are other good options.
Last but surely not least, please join Simple Mills this month for their #SimpleStart Giveaway! One winner will receive one of each of their products plus a Fitbit Charge 2. Head to their blog to learn how to enter!
P.S. Warm melty salted peanut butter is BONKERS drizzled all over these. I feel it’s important that you know that…
- 2 eggs
- 2 tbsp almond milk
- 1 tbsp oil (I used avocado, coconut would also work)
- 2 tbsp pure maple syrup (optional)
- ½ tsp vanilla extract
- 1 cup Simple Mills Pancake and Waffle Mix
- ¼ tsp cinnamon
- ¼ cup walnuts (or pecans), chopped
- ¼ cup blueberries (I used frozen Wild Blueberries, can sub chocolate chips)
- Maple syrup, for serving
- Preheat oven to 350F. Grease a mini muffin tin with cooking spray and set aside.
- In a medium mixing bowl, add eggs, almond milk, oil, maple syrup, and vanilla. Mix well to combine.
- Add pancake mix and cinnamon, stirring to combine. Fold in walnuts.
- Spoon batter into mini muffin tin. Place a few blueberries into each muffin.
- Bake for 9-10 minutes, or until set.
- Cool in pan on wire cooling rack for 10 minutes before carefully removing from muffin tin to cool completely on rack.
- Serve with a drizzle of pure maple syrup, jam, or warmed berries.
This post is sponsored by Simple Mills. Thanks for supporting the brands I love!