Recipe by: Crafty Mornings
- 2 cups whole wheat flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1 3/4 cup buttermilk (you could also sub milk with a couple of tablespoons of lemon juice)
- 2 eggs
- 4 tbsp coconut oil, melted
- 1/4 cup maple syrup (you could also use maple extract)
Have you ever heard of making pancake muffins?! They are so easy to make and the toppings are unlimited. Next time I think we’ll try cinnamon raisin, maple bacon, or banana nut! These are perfect for your kids at breakfast time. Husband approved as well!
Just whisk the dry ingredients then add all the wet, no fancy techniques here. They were perfectly light and fluffy. One muffin is plain, one is mini chocolate chips, one is (frozen) blueberries and one I took about 1/2 tsp of nutella and plopped it in the middle. That was a stroke of genius ;) I greased the cups then baked at 425 for 11 minutes. I love this idea because it would be so easy for diet restrictions. Gluten free/nut free mixes are so easy to come by end I bet they would be great to freeze and reheat for busy mornings.