Print

Mini Blueberry Walnut Pancake Muffins

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

Description

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


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

  1. Preheat oven to 350F. Grease a mini muffin tin with cooking spray and set aside.
  2. In a medium mixing bowl, add eggs, almond milk, oil, maple syrup, and vanilla. Mix well to combine.
  3. Add pancake mix and cinnamon, stirring to combine. Fold in walnuts.
  4. Spoon batter into mini muffin tin. Place a few blueberries into each muffin.
  5. Bake for 9-10 minutes, or until set.
  6. Cool in pan on wire cooling rack for 10 minutes before carefully removing from muffin tin to cool completely on rack.
  7. Serve with a drizzle of pure maple syrup, jam, or warmed berries.