Gluten Free Pancake Muffins
An easy and healthier breakfast meal prep recipe made with simple ingredients like gluten free baking flour, eggs, and applesauce. Perfectly fluffy and perfect for your daily sweet breakfast cravings, these gluten free pancake muffins make for the best breakfast! Get creative with your toppings and add-ins to make your perfect muffins to satisfy your tastebuds.
Ingredients
- 2 cups Bob's 1 to 1 baking flour
- 1/4 cup coconut sugar
- 2 large eggs
- 1/2 cup applesauce
- 1 3/4 cups almond milk
- 1 tsp baking powder
- 1/4 tsp sea salt
- 1/2 tsp vanilla
- 1/3 cup chocolate chips
Instructions
- Start by preheating your oven to 350F and lining your muffin tray with muffin liners. If you don't have muffin liners, simply spray the muffin tin with a little avocado oil or vegan butter to prevent sticking.
- In a large bowl, mix your wet ingredients first. Add in your eggs, applesauce, almond milk, and vanilla and whisk until smooth.
- Next, combine the dry ingredients into the same bowl! Add your Bob's Red Mill Gluten Free 1 to 1 baking flour, coconut sugar, baking powder, and sea salt and continue whisking until smooth. Your batter should look like normal pancake batter!
- Pour as many chocolate chips into the batter as you want and mix.
- Pour the batter into 12 muffin liners equally. Leave a little room on the top of each muffin for rising. Add a few more chocolate chips or rainbow sprinkles right on top!
- Bake at 350F for about 25 minutes or until the tops of the muffins are golden brown.
- Remove from the oven, let cool, and enjoy! I added a little sweet glaze on top, but you can totally skip that step. Highly recommend reheating and adding a drizzle of maple syrup when you enjoy these.