Grab-n-Go Pancake Muffins

Grab-n-Go Pancake Muffins Recipe

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.

Grab-n-Go Pancake Muffins Recipe

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!

Grab-n-Go Pancake Muffins Recipe

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.

Grab-n-Go Pancake Muffins Recipe

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!

Grab-n-Go Pancake Muffins Recipe

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.

Grab-n-Go Pancake Muffins Recipe

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


Preheat KitchenAid® 12” Convection Bake Countertop Oven to 350°F. Grease a KitchenAid® Nonstick 6-Cavity Muffin Pan with butter or palm shortening; set aside.

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.

Grab-n-Go Pancake Muffins Recipe


*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*


Bake 12 regular sized muffins, cupcakes, or cheesecake cups with this set of two, 6-cavity pans. The nonstick coating releases contents easily for effortless cleaning. Learn More

KitchenAid® Nonstick Muffin Pan

Powerful cooking elements give you the ability to bake, broil, roast and toast up to 450° F—just like a big oven. And, the large capacity easily accommodates everything from a full roast chicken to two 12-inch pizzas.

Learn More

KitchenAid® 12-Inch Convection Bake Countertop Oven

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  • These look beautiful Kelly.

  • Debbie Maxwell

    These look great! Love the use of low carb. almond flour.

  • dontwastethecrumbs

    I love the idea of a grab-n-go breakfast. We usually eat at home, but this makes breakfast SO much faster! Something fast, easy and healthy in the morning means we can fuel up and get started with the day! Plus, less dishes! 😉

  • Aishah

    Every weekend, I see all these beautiful berries at the farmers market and now I have a perfect plan for using them. Thanks so much or sharing this recipe, Kelly.

  • These are adorable! I never would have guessed they’re grain free by looking at them. Thank you for another great grain free recipe, Kelly! 🙂

  • Kari H.

    Is there anything I can substitute for the yogurt that is non-dairy? I”ll use ghee or coconut oil in place of the butter… thanks!

    • Hi, Kari. Yes, you can substitute any plain non-dairy yogurt you like, or simple use pure canned coconut milk (not lite) and it will work just fine.

  • Michelle Sobczak-Roe

    What other type of flour would work with this recipe we have tree nut allergies. Thanks

    • Hi, Michelle. I haven’t adjusted my fluffy coconut flour pancake recipe yet (it’s on my site). But I may give that a try as well. It should work nicely to create a delicious muffin.

  • Gale A. Kirby

    yummy I need more of these grab and go breakfast recipes what a great idea, thank you very much! I am going to attempt to lower the carbohydrates in these muffins with coconut flour.

    • Gale, check out my fluffy coconut flour pancake recipe on The Nourishing Home site. I’m sure it would make a great on-the-go muffin as well. 🙂

  • Noelle Dee

    I just made these and they are probably my favorite almond flour recipe so far! My toddler agrees =)

    • Thanks for sharing the photo and your kind words. I’m so happy you and your little one are enjoying these! 🙂

  • Katie Stewart

    Is there anyway to make these egg free? I wonder if a flax egg would work?

    • Hi, Katie. Since I haven’t tried this recipe using an egg replacement, I cannot guarantee the results, particularly since the eggs are used as a binder in this recipe. But do let us know if you try a flax “egg” and if it works? 🙂

      • Katie Stewart

        If only used as a binder then I’m sure flax will work! I will try soon and report back with results!!

      • Katie Stewart

        Update: I made using the following replacements, I used applesauce instead of the yogurt and 2 flax eggs and 1 tbsp of water to replace eggs. Used coconut oil in place of butter but I think next time I will use more applesauce, the fat from almonds makes them oily enough. I also made them mini muffins and used wild blueberries. My 6 yr old kept saying, these really taste like pancakes! Definitely a keeper of a recipe! You could also use chocolate chips instead of berries to make them more like a dessert!

        • Thanks for sharing your egg-free substitution, Katie! Very kind of you to take the time to do that. So happy you and little one enjoyed the recipe!

  • Candyce J. Acosta

    are the instructions the same for a regular oven?

    • Hi, Candyce. Yes, you would bake the recipe the same amount of time in the oven as well. That’s what I love about the KitchenAid Toaster Oven, it’s very true-to-temp. Enjoy!

  • Diana

    Hi Kelly! These sound great and super convenient for the person on the go! I just thought you might like to know I was thinking…maybe…since you are compensated by KitchenAid to talk about their product (as you clearly do, ad nauseum) that you might want to get the name of the product correct! You have posted, and posted, and posted your use of the KitchenAid “12” Convention Bake Countertop Oven “. I feel certain that you meant to refer to the KitchenAid “12” Convection Bake Countertop Oven”, but do correct me if I’m wrong! LOL…just getting in a bit of a jab. I really do think I’ll try this recipe. Thanks!

    • Hi Diana, Thanks so much for pointing out the error! This was actually totally our fault, not Kelly’s. Hope you enjoy trying out the recipe, and thanks again! -Rachel

      • Oopsie! Thank you for taking the time to point out our oversight, Diana! And thank you, Rachel, for correcting the error! 🙂

  • Jenna

    Hi Kelly I just wanted to say that these were amazing but next time I make I wont be using a blender because ours broke when I made these but I will making them again because my 10 year old brother and dad loved them.

    • Sorry to hear about your blender. You may want to ask your Dad for a trade – a new high powered blender for all the pancake muffins he can eat! 🙂

      In all seriousness, I’m glad your family enjoyed this recipe, and if you want to make them without a blender, you can always use a food processor with equally good results. Thanks for taking the time to write!

  • Halie

    hi there, just wondering if these would freeze well, I am a bake in advance kinda person, thanks

    • Hi, Hallie. I would recommend storing them in the fridge over the freezer. They will hold up well for about 4-5 days. You can freeze, but they may pick-up extra moisture when thawing, as this it one drawback to almond flour (it gets overly moist very easily). Hope this helps! Enjoy! 🙂

  • Eleanor

    Are the high altitude friendly?

    • Hi, Eleanor. Since I am just slightly above sea level, I am uncertain of the impact of high altitude on this recipe. However, I have a great resource that I point people to when asked about high altitude baking. Please see the tips in this article for guidance on how to adjust recipes for high altitudes. Happy baking! 🙂 Kelly


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