Healthy Pancake Muffins
Directions
- 1In a large bowl, sift together the oat flour and whole wheat flour. Add the baking powder, baking soda, and salt. Whisk until well combined.
- 2In a large bowl, sift together the oat flour and whole wheat flour. Add the baking powder, baking soda, and salt. Whisk until well combined.
- 3In a large bowl, sift together the oat flour and whole wheat flour. Add the baking powder, baking soda, and salt. Whisk until well combined.
- 4In a separate bowl, whisk together the eggs, buttermilk, applesauce, maple syrup, and vanilla extract.
- 5In a separate bowl, whisk together the eggs, buttermilk, applesauce, maple syrup, and vanilla extract.
- 6In a separate bowl, whisk together the eggs, buttermilk, applesauce, maple syrup, and vanilla extract.
- 7Pour 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.
- 8Pour 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.
- 9Pour 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.
- 10Allow the batter to rest for 5 minutes. Meanwhile, grease a muffin tin or line with muffin liners.
- 11Allow the batter to rest for 5 minutes. Meanwhile, grease a muffin tin or line with muffin liners.
- 12Allow the batter to rest for 5 minutes. Meanwhile, grease a muffin tin or line with muffin liners.
- 13Using a scoop, fill the muffin tin about 3/4 full with batter.
- 14Using a scoop, fill the muffin tin about 3/4 full with batter.
- 15Using a scoop, fill the muffin tin about 3/4 full with batter.
- 16Sprinkle 1 tbsp of your favorite toppings on each muffin, pressing them down lightly into the batter.
- 17Sprinkle 1 tbsp of your favorite toppings on each muffin, pressing them down lightly into the batter.
- 18Sprinkle 1 tbsp of your favorite toppings on each muffin, pressing them down lightly into the batter.
- 19Bake at 375°F (190°C) for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- 20Bake at 375°F (190°C) for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- 21Bake at 375°F (190°C) for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- 22Transfer the muffins to a wire rack to cool for a few minutes. Serve warm with a glass of milk or yogurt.
- 23Transfer the muffins to a wire rack to cool for a few minutes. Serve warm with a glass of milk or yogurt.
- 24Transfer the muffins to a wire rack to cool for a few minutes. Serve warm with a glass of milk or yogurt.
Ingredients
- 1.5 cups oat flour, or ground oats
- 1.5 cups oat flour, or ground oats
- 1.5 cups oat flour, or ground oats
- 1 cup whole wheat flour
- 1 cup whole wheat flour
- 1 cup whole wheat flour
- 3 tsp baking powder
- 3 tsp baking powder
- 3 tsp baking powder
- 0.25 tsp baking soda
- 0.25 tsp baking soda
- 0.25 tsp baking soda
- 0.5 tsp salt
- 0.5 tsp salt
- 0.5 tsp salt
- 2 large eggs
- 2 large eggs
- 2 large eggs
- 2 cups buttermilk
- 2 cups buttermilk
- 2 cups buttermilk
- 0.25 cup unsweetened applesauce
- 0.25 cup unsweetened applesauce
- 0.25 cup unsweetened applesauce
- 1 tbsp maple syrup
- 1 tbsp maple syrup
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- 1 tsp vanilla extract
- 1 tsp vanilla extract
- 1 tbsp dark chocolate chips
- 1 tbsp dark chocolate chips
- 1 tbsp dark chocolate chips
- 1 tbsp sliced banana
- 1 tbsp sliced banana
- 1 tbsp sliced banana
- 1 tbsp blueberries
- 1 tbsp blueberries
- 1 tbsp blueberries
- 1 tbsp peanut butter
- 1 tbsp peanut butter
- 1 tbsp peanut butter
Equipment
mixing bowlwhiskmeasuring cupsmuffin tincookie scoopovenwire rack