Mini Blueberry Walnut Pancake Muffins
Try this Mini Blueberry Walnut Pancake Muffins recipe, or contribute your own.
Try this Mini Blueberry Walnut Pancake Muffins recipe, or contribute your own.
- 2 eggs
- 1/2 tsp vanilla extract
- maple syrup for serving
- 2 tbsp almond milk
- 1/4 tsp cinnamon
- 1 tbsp oil (i used avocado coconut would also work)
- 2 tbsp pure maple syrup (optional)
- 1 cup simple mills pancake and waffle mix
- 1/4 cup walnuts (or pecans) chopped
- 1/4 cup blueberries (i used frozen wild blueberries can sub chocolate chips)
- Carbohydrate 1.07360812497476 g
- Cholesterol 0.867708333290185 mg
- Fat 0.193012343739375 g
- Fiber 0.0287624991734823 g
- Protein 0.699112604148868 g
- Saturated Fat 0.120107630201554 g
- Serving Size 1 1 Serving (21g)
- Sodium 21.7202552081122 mg
- Sugar 1.04484562580128 g
- Trans Fat 0.0100756249995685 g
- Calories 9 calories
Step-by-step
- Preheat oven to 350F.
- Grease a mini muffin tin with cooking spray and set aside.
- In a medium mixing bowl, add eggs, almond milk, oil, maple syrup, and vanilla. Mix well to combine.
- Add pancake mix and cinnamon, stirring to combine.
- Fold in walnuts.
- Spoon batter into mini muffin tin.
- Place a few blueberries into each muffin.
- Bake for 9-10 minutes, or until set.
- Cool in pan on wire cooling rack for 10 minutes before carefully removing from muffin tin to cool completely on rack.
- Serve with a drizzle of pure maple syrup, jam, or warmed berries.
Mini Blueberry Walnut Pancake Muffins: A Busy Mom's Delight
Mornings in our house can be chaotic, a whirlwind of school lunches, last-minute homework checks, and the ever-present struggle to get everyone out the door on time. Breakfast often gets lost in the shuffle, replaced by rushed granola bars or skipped altogether. But recently, I discovered a solution that's both delicious and surprisingly simple: mini blueberry walnut pancake muffins. These little gems are a game-changer, providing a nutritious and satisfying breakfast option that’s quick to prepare and even easier to grab on the go.
The beauty of these muffins lies in their versatility. They're perfectly portioned for little hands (and big ones too!), eliminating the need for messy syrup-laden plates. I often bake a batch on Sunday morning, and they’re the perfect grab-and-go breakfast for the week. The combination of sweet blueberries and crunchy walnuts offers a delightful textural contrast, while the pancake batter provides a comforting, familiar flavor. Plus, they're incredibly adaptable. Feel free to experiment with different fruits – raspberries, strawberries, or even chopped bananas would be delicious. A sprinkle of chocolate chips would be a nice treat for the kids! The possibilities are endless, and the best part is that the kids think they’re helping, and they enjoy the simple task of filling the muffin tin.
Why these muffins are a perfect fit for busy families:
- Make-ahead friendly: Bake a batch on the weekend and enjoy them throughout the week.
- Portion control: Eliminates the mess and fuss of larger pancakes.
- Customizable: Easily adjust the ingredients to suit your family’s preferences.
- Nutritious: Packed with wholesome ingredients like whole-wheat pancake mix and fresh fruit.
- Kid-approved: These muffins are a delicious way to ensure kids are getting a nutritious breakfast.
Beyond the breakfast table: These muffins are not just for mornings! They're also a fantastic addition to lunchboxes, an after-school snack, or even a delightful dessert served with a dollop of whipped cream and a drizzle of honey. They’re so versatile that they really can fit into any part of the day, and that’s what makes them so valuable. As a mom, I need convenience and flexibility, and these muffins fit the bill perfectly. I have found that my time is better spent with the kids, and by simplifying the morning routine, I can focus on connecting with them instead of stressing about breakfast.
I encourage you to try this recipe. It's a simple, yet satisfying addition to your culinary repertoire. Trust me, these mini blueberry walnut pancake muffins are more than just a breakfast treat—they're a recipe for a smoother, more enjoyable morning routine for the whole family. The time saved in the kitchen translates to more time spent connecting, laughing, and creating those precious family memories.
Tips and tricks for success:
- Don't overmix the batter: Overmixing can lead to tough muffins.
- Use fresh or frozen blueberries: Both work well in this recipe.
- Adjust the sweetness: Add more or less maple syrup to your liking.
- Store leftover muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
So, next time you're looking for a quick, easy, and delicious breakfast (or snack!) option, give these mini blueberry walnut pancake muffins a try. You won't be disappointed!
