Let’s face it – we want to get as much sleep as we possibly can on weekdays and sometimes that means skipping out on the most important meal of the day – breakfast! Just because mornings get hectic, one shouldn’t have to spare the proper nutrients that are needed to keep you going through a challenging school day. With these gluten free Grab-n-Go Pancake Muffins, you are ready to take on the day in just 3 minutes since these muffins can be made the night before. On top of that, they’ll last you the entire school week!
Ingredients- makes 6
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 (high in protein and fiber)
1/2 teaspoon baking soda
1/4 teaspoon salt
2 eggs, 1 egg white
1/3 cup diced fresh berries (the riper the better!)
Directions
- Preheat your oven to 350 degrees Fahrenheit. Grease a 6 muffin pan.
- Put all of the liquid ingredients (except for the eggs) into a blender and then place all of the dry ingredients on top. Do not blend the berries. Blend the ingredients together on low for 10-15 seconds. The batter should be a thick consistency.
- Add the eggs and egg white; blend on low about 20-30 seconds just until the eggs are well incorporated into the batter. Be sure not to over mix.
- Fill the muffin pan with the 1/3 of the prepared batter. Add a few berries into each mold. Distribute the rest of the batter and add additional berries on top.
- Bake for 18-20 minutes, until golden brown on top.
- Cool the muffins for 5 minutes inside of the pan. Then run a knife around the edges of the pan so that the muffins lift with ease.
- Grab one and go! You can keep these muffins in your fridge for 3-4 days. You can enjoy these muffins throughout the week by placing them in a 200°F oven for 3-5 minutes, until warm.
Whether you try this delicious recipe or not, remember to never leave the house without having a tasty breakfast.
