Name: Mini Blueberry Walnut Pancake Muffins
Prep time: 10 min
Cook time: 9 min
Total time: 19 min
Yield: 12
Ingredients: 2 eggs; 2 tbsp almond milk; 1 tbsp oil (I used avocado, coconut would also work); 2 tbsp pure maple syrup (optional); 1/2 tsp vanilla extract; 1 cup Simple Mills Pancake and Waffle Mix; 1/4 tsp cinnamon; 1/4 cup walnuts (or pecans), chopped; 1/4 cup blueberries (I used frozen Wild Blueberries, can sub chocolate chips); Maple syrup, for serving

Mini Blueberry Walnut Pancake Muffins

★★★★★

5 from 4 reviews

These Mini Blueberry Walnut Pancake Muffins are a fluffy, wholesome, grain-free breakfast in muffin form perfect for on-the-go snacking!

Author: Alexis
Prep Time: 10 mins
Cook Time: 9 mins
Total Time: 19 mins
Yield: 12 1x
Category: Breakfast

Scale

Ingredients

2 eggs
2 tbsp almond milk
1 tbsp oil (I used avocado, coconut would also work)
2 tbsp pure maple syrup (optional)
1/2 tsp vanilla extract
1 cup Simple Mills Pancake and Waffle Mix
1/4 tsp cinnamon
1/4 cup walnuts (or pecans), chopped
1/4 cup blueberries (I used frozen Wild Blueberries, can sub chocolate chips)
Maple syrup, for serving

Instructions

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.

Find it online: https://www.hummusapien.com/mini-blueberry-walnut-pancake-muffins/

Join the community and stay up to date with all things Hummusapien!