Berry Pancake Muffin Cups Recipes

DAIRY-FREE, OVEN-BAKED BLUEBERRY PANCAKE MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 12 muffin cups with cooking spray.
• Stir flour, sugar, baking powder, and salt together in a medium mixing bowl. Make a well in the center of the mixture; set aside.
• Combine almond milk, egg, and coconut oil in a separate mixing bowl. Add egg mixture all at once to the flour mixture. Stir until batter is just moistened and still lumpy.
• Spoon batter into the prepared muffin cups. Add about 3 tablespoons of blueberries to each cup.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 22 minutes. Let cool for 5 minutes. Remove muffins by loosening them with a butter knife.

BERRY PANCAKE MUFFIN CUPS

Steps:

• Preheat oven to 350 Degrees. Bake for approx 20-30 minutes. Varies depending on cooking pan. Insert knife to confirm no longer wet batter.
• Mix all dry ingredients and then add milk, egg and oil. Mix, but do not overmix. The muffins will not be as fluffy if overmixed.
• Spray 12 cup muffin tin with cooking spray. Fill each cup two-thirds full. Then top with several berries in eacg cup. Careful not to cause overfilling.
• Serve with your favorite maple or berry syrup and dust with powdered sugar if desired.
• Store any leftovers in refrigerator.

ON-THE-GO PANCAKE MUFFINS RECIPE BY TASTY

Steps:

• Preheat oven to 375ºF (190ºC).
• In a large bowl, combine flour, baking powder, and salt.
• Add in eggs, melted butter, and maple syrup. Whisk. Add in milk and whisk until all ingredients are incorporated.
• Evenly distribute the batter in a 12-cup nonstick muffin tin. Top with fruit and chocolate chips.
• Bake for 20-25 minutes, or until a toothpick comes out clean.
• Enjoy!