Here is how to make healthy pancake muffins — a delicious, easy alternative to breakfast pancakes that’s perfect for busy mornings!
These pancake muffins are made with wholesome ingredients like oat flour, whole wheat flour, and applesauce, so they’re a balanced choice to start your day off right.
Ingredients:
1.5 cups oat flour, or ground oats (150g)
1 cup whole wheat flour (120g)
3 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
2 large eggs
2 cups buttermilk (450g)
1/4 cup unsweetened applesauce (65g)
1 tbsp maple syrup
1 tsp vanilla extract
Toppings: dark chocolate chips, sliced banana, blueberries, peanut butter.
NUTRITIONAL INFO (per muffin – no toppings):
116 calories, fat 2g, carb 19g, protein 5g
Instructions:
In a large bowl, sift together the oat flour and whole wheat flour. Add the baking powder, baking soda, and salt. Whisk until well combined.
In a separate bowl, whisk together the eggs, buttermilk, applesauce, maple syrup, and vanilla extract.
Pour the buttermilk mixture into the bowl with the dry ingredients. Gently stir until just combined — it’s okay if there are a few lumps, as they’ll make the muffins fluffier. Avoid overmixing.
Allow the batter to rest for 5 minutes. Meanwhile, grease a muffin tin or line with muffin liners.
Using a scoop, fill the muffin tin about 3/4 full with batter. Sprinkle 1 tbsp of your favorite toppings on each muffin, pressing them down lightly into the batter.
Bake at 375°F (190°C) for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Transfer the muffins to a wire rack to cool for a few minutes. Serve warm with a glass of milk or yogurt.
