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.
Almond flour is made by finely grinding blanched almonds, so it’s not only a naturally gluten-free, grain-free option, but it’s also very low in carbohydrates. Plus, almond flour baked goods are so light and fluffy, it’s hard to believe they’re gluten-free.
Of course, my favorite part about this recipe is how easy these muffins are to make, especially in my handy KitchenAid® 12” Convection Bake Countertop Oven. These muffins also keep beautifully in the fridge, making breakfast even quicker since they can easily be reheated in just a matter of minutes!
To make these grab-n-go pancake muffins, simply blend all of the ingredients together in a KitchenAid® Blender or Food Processor, and divide the batter among a prepared KitchenAid® Nonstick 6-Cavity Muffin Pan, making sure to fill each cavity just 1/3 full. Add a few berries to each cup as shown in the photo above. Then evenly divide the remaining batter among the muffin cups and top with additional berries.
Next, pop the muffins into the KitchenAid® 12” Convection Bake Countertop Oven and in less than 20 minutes, you’ve got a delicious and nutritious breakfast-on-the-go!
It’s so easy to make nutritious muffins like these using the KitchenAid® 12” Convection Bake Countertop Oven. It preheats quickly and maintains an even baking temperature that makes baked goods turn out beautifully!
In fact, this countertop oven is one of our favorite appliances. We literally use it everyday. It’s perfect for baking a variety of breakfast favorites, like biscuits, muffins and baked oatmeal. We also use it for reheating other favorite breakfast foods like French toast, pancakes and waffles. Of course, a good countertop oven is the perfect companion to a standard oven, giving you the ability to bake or roast multiple dishes at dinnertime as well.
And during the hot months of summer, it’s especially nice to be able to bake delicious treats like these scrumptious Grab-n-Go Pancake Muffins without heating up the whole house.
Three cheers for an easy, delicious and healthy breakfast on the run!
Grab-n-Go Pancake Muffins
Makes 6 muffins
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
1/2 teaspoon baking soda
1/4 teaspoon sea salt
2 eggs, 1 egg white
1/3 cup diced fresh berries
Place all of the liquid ingredients into a blender or food processor, except for the eggs. Then place all of the dry ingredients on top. Cover and blend on low 10-15 seconds just long enough to combine the ingredients (batter will be thick.)
Add the eggs and egg white; blend on low about 20-30 seconds just until the eggs are well incorporated into the batter (do not overmix or muffins will not be tender.)
Evenly divide the batter among the prepared muffin pan, filling each cavity just 1/3 full. Add a few berries to each cup. Then evenly divide the remaining batter among the muffin cups and top with additional berries.
Bake for 18-20 minutes, until slightly golden brown on top and a toothpick inserted in the middle comes out clean.
Allow muffins to cool 2-3 minutes in the tin. Then run a knife around the edges of each cup and invert the muffin tin over a sheet of parchment to remove.
Then grab one and go!
Kitchen Tip: These pancake muffins store well in an airtight container in the fridge for 3-4 days. To reheat, simply place in a 200°F oven for 3-5 minutes, until warm.
*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*