HOW TO MAKE GRAB-N-GO PANCAKE MUFFINS

As much as we strive to gather around the table together for meals, there are times when our busy schedules keep us going in different directions. If it’s not busy school or work schedules, then it’s a variety of sports and other activities that keep us moving … and most likely you and your family as well!

Yet, even on busiest of mornings, there’s no need to compromise on good nutrition. Thankfully, there’s always time for a quick, healthy breakfast with these delicious and fun gluten-free “grab-n-go” pancake muffins.

HOW TO MAKE GRAB-N-GO PANCAKE MUFFINS

HOW TO MAKE GRAB-N-GO PANCAKE MUFFINS
HOW TO MAKE GRAB-N-GO PANCAKE MUFFINS

INGREDIENTS

1/4 cup plain yogurt

2 tablespoons unsalted butter, melted

2 tablespoons pure maple syrup

1/2 teaspoon pure vanilla extract

1 1/2 cups blanched almond flour

1/2 teaspoon baking soda

1/4 teaspoon sea salt

2 eggs, 1 egg white

1/3 cup diced fresh berries

DIRECTIONS

Preheat KitchenAid® 12” Convection Bake Countertop Oven to 350°F. Grease a KitchenAid® Nonstick 6-Cavity Muffin Pan with butter or palm shortening; set aside.

Place all of the liquid ingredients into a blender or food processor, except for the eggs. Then place all of the dry ingredients on top. Cover and blend on low 10-15 seconds just long enough to combine the ingredients (batter will be thick.)

Add the eggs and egg white; blend on low about 20-30 seconds just until the eggs are well incorporated into the batter (do not overmix or muffins will not be tender.)

Evenly divide the batter among the prepared muffin pan, filling each cavity just 1/3 full. Add a few berries to each cup. Then evenly divide the remaining batter among the muffin cups and top with additional berries.

Bake for 18-20 minutes, until slightly golden brown on top and a toothpick inserted in the middle comes out clean.

Allow muffins to cool 2-3 minutes in the tin. Then run a knife around the edges of each cup and invert the muffin tin over a sheet of parchment to remove.

Then grab one and go!

Kitchen Tip: These pancake muffins store well in an airtight container in the fridge for 3-4 days. To reheat, simply place in a 200°F oven for 3-5 minutes, until warm.

Recipe from https://blog.kitchenaid.com

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