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.
These easy-to-make muffins are a new spin on my popular almond flour pancakes. So, they’re not only delicious, they’re chock-full of good nutrition too! That’s because they’re made with wholesome real food ingredients like blanched almond flour, which is a good source of protein and fiber.
Of course, my favorite part about this recipe is how easy these muffins are to make – just place the ingredients into your blender, give them a whirl, add some fresh berries and you’re ready to bake!
Plus these simply delicious muffins keep beautifully in the fridge, making breakfast even quicker since they can easily be reheated in just a matter of minutes!
Three cheers for an easy, delicious and healthy breakfast on the run!
This delightful recipe is just one of more than 100 irresistible grain-free, dairy-free recipes in my new cookbook – Everyday Grain-Free Baking!
From breads, biscuits and muffins to savory snacks and decadent treats, you’ll find step-by-step instructions, beautiful color photographs and helpful tips & tidbits to make all of your GF baking adventures a delicious success!
Click here to get a SNEAK PEEK of the book!
Ingredients
- 1/3 cup plain whole milk or coconut milk yogurt
- 2 tablespoons unsalted butter (or coconut oil), melted
- 1 tablespoon honey (or maple syrup)
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon apple cider vinegar
- 1 3/4 cups blanched almond flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 3 large eggs
- 1/4 cup diced strawberries
- 1/4 cup whole blueberries
Instructions
- Preheat oven to 350°F. Grease 8 muffin cups in a 12-cup muffin tin with coconut oil. Set aside.
- Place all of the liquid ingredients except the eggs into a blender or food processor. Then place all of the dry ingredients on top. Cover and blend on low 10–15 seconds just until well combined. (Batter will be thick.)
- Add the eggs and blend on low about 15–20 seconds, then increase to high and blend 20–30 seconds, just until eggs are incorporated into the batter. (Do not overmix or muffins will not be tender.)
- Transfer the muffin batter to a bowl and fold in the berries. Evenly divide the pancake muffin batter among the greased muffin cups.
- Bake for 15–18 minutes, until slightly golden brown on top and a toothpick inserted into center comes out clean. Remove from oven and allow muffins to cool 2–3 minutes in the tin. Then run a knife around the edges of each cup and invert the pan over a sheet of parchment to remove.
Notes
These pancake muffins store well in the fridge for 3–4 days. To reheat, simply place in a 200°F oven for 3–5 minutes, until warm.
The recipe looks great, but the recommended oven and bakeware are troubling (although the site is sponsored by Kitchenaid, so of course, that is the brand that will be recommended). We are avoiding non-stick coatings in all of our appliances/cookware, and in researching toaster ovens last year, I found that the only brand which doesn’t contain non-stick coating in the walls of the oven is Waring. We purchased this one – http://www.amazon.com/Waring-TCO650-Digital-Convection-Oven/dp/B005RRBMVW/ref=sr_1_2?s=home-garden&ie=UTF8&qid=1409665557&sr=1-2&keywords=waring+toaster+oven but there are other, nonconvection models available.
Thank you for expressing your opinion in a kind and respectful manner and I respect your decision in wanting to avoid non-stick coatings. But please understand that although KitchenAid is a sponsor of this particular recipe, KitchenAid is not a sponsor of my site. So as far as brands that I recommend, I want to make sure to clarify that I would never recommend anything that I do not personally use and enjoy. This countertop oven, as well as all appliances, bakeware, cookware, food products, etc. that I feature on my site, are only the products and foods we personally use in our home on a daily basis. So all opinions expressed here are my honest opinions – they are not in any way influenced by companies/brands mentioned. Blessings, Kelly
Hi Kelly! Thanks so much for the clarification! 🙂
My pleasure. Appreciate you kindly sharing your opinion. They are always welcome here. 🙂
I used silicone baking muffin pan and it turned out awesome! No sticking at all.
Wonderful! So glad you’re enjoying this recipe! I appreciate you taking the time to leave a kind note! 🙂
Great website! Hope I win 🙂
Thanks, Trisha! 🙂
In the oven right now they smell delicious. I used coconut nut milk yogurt instead of milk, because we have a dairy sensitive family member. I also used coconut oil instead of butter. I used only strawberry because I was out of blueberries.
Thanks,
Minnie Mouse
Hope you all enjoyed them! 🙂
These are super yummy!!!!
Thanks so much, Alex! So glad you enjoyed the recipe. I appreciate you taking the time to leave a kind note! With blessings, Kelly 🙂
These sound good and I will try them. Could I use frozen blueberries? Also, what does the vinegar do, just curious. Thanks for the recipe!
Hi, Amanda. Yes, you can use frozen berries, just be sure to defrost first and only include the berries not any juice that results from thawing (this will help to keep the muffins from being overly soggy). The vinegar helps with the rise of grain-free baked goods. 🙂
Could I use oat or regular flour for these? And if so, would the measurements be any different?
Hi, Melodie. Because almond flour behaves differently than other flours, it’s not possible to sub out with an alternate flour without completely changing the measurements of the rest of the ingredients since the liquid and egg ratios would differ based on the flour used. It would be a better option to look for a similar recipe using the flour you prefer. Many blessings, Kelly 🙂
Can you use coconut milk or almond milk in place of the yogurt?
Yes, you most certainly can use coconut or almond milk. 🙂
How many muffins make a serving and do you have Nutrition value
Hi, Bonnie. As a whole foodie, I don’t count calories, but you can easily find nutritional values for any recipe by using this handy, free online nutritional calculator: http://www.myfitnesspal.com/recipe/calculator as for the serving, 1 muffin is usually sufficient since almond flour is quiet filling. Obviously, the ideal breakfast wouldn’t be on-the-go but this is certainly a healthier option to most breakfast muffins. 🙂 Enjoy!
Can you use egg replacement in your
Muffin recipe ?we have new egg allergy in the family but we loved your muffins!
Thank you,
Brandea
Hi, Brandea. I’m sorry to hear about your egg allergy. I have not tried this recipe using an egg replacer, so I cannot comment on whether it will work, other than you will need to make additional adjustments to the recipe depending if you use a powdered replacement or liquid. 🙂
Can you sub almond flour for coconut flour, if so what would need to be altered/changed to accommodate?
Thank you, these look super yummy! 🙂
Hi, LeAnn. This recipe uses almond flour, so I think you may be asking if you can use coconut flour instead? If so, it would be better for you to use this recipe that was developed using coconut flour and you can place the batter into muffin tins and bake: http://thenourishinghome.com/2012/03/fruity-coconut-flour-pancakes-gf/ Substituting one grain-free flour for another isn’t an exact formula and varies greatly in the amount of fat, liquid and eggs required. The best bet is to use the exact flours called for in the recipe, because they have been specifically selected along with the other ingredients to achieve the right balance, flavor and texture so the recipe turns out great consistently. I hope this helps! 🙂 With blessings, Kelly
Can you use tapioca flour?
Hi, Stephanie. Tapioca flour requires a different combination of eggs, liquids and fats than does almond flour. So unfortunately there’s not a 1-to-1 sub ratio. The best bet would be to find a tapioca based pancake recipe that you enjoy and use it to make muffins instead. With blessings, Kelly 🙂