Mixed Berry Protein Pancake Muffins
Delicious and fluffy pancake muffins packed with protein and bursting with mixed berries, perfect for a nutritious breakfast or snack.
Ingredients
Dry Ingredients
- 2 cups gluten-free 1:1 baking flour or all-purpose flour Provides the perfect base for fluffy muffins.
- 1 scoop vanilla protein powder Boosts the protein content while adding flavor.
- 1 tbsp tapioca flour, arrowroot starch, or cornstarch Creates a light and soft texture.
- 2 tbsp baking powder Helps the muffins rise to fluffy perfection.
- 1 tsp kosher salt Enhances the overall flavor balance.
Wet Ingredients
- 2 large eggs Provides structure and richness to the muffins.
- 1 cup milk of choice Adds creaminess to the batter for a smooth texture.
- 1 cup whole milk or low-fat Greek yogurt Contributes to moistness and a touch of tanginess.
- 1/2 cup pure maple syrup Offers natural sweetness with a hint of flavor.
- 1 tsp vanilla extract Enhances flavor and provides a warm, aromatic touch.
Add-ins
- 2 cups frozen mixed berries Adding bursts of sweetness and antioxidants.
- optional whole milk or low-fat Greek yogurt For serving, offering creaminess to balance sweetness.
Instructions
Preparation
- Preheat the oven to 350 degrees F and prepare a 12-cup muffin tin with liners or a neutral oil spray.
- In a medium bowl, combine the gluten-free flour, protein powder, tapioca flour, baking powder, and salt, whisking until evenly mixed.
- In a larger bowl, whisk the eggs until smooth. Add in the milk, yogurt, maple syrup, and vanilla, mixing until fully combined.
- Pour the dry mixture into the wet ingredients, stirring until just incorporated. Be careful not to over-mix.
- Gently fold in the frozen mixed berries, ensuring they are evenly distributed throughout the batter.
- Distribute the batter evenly into the muffin cups, filling each about three-quarters full.
Baking
- Place the muffins in the oven and bake for about 26 to 30 minutes until they are lightly browned and a toothpick inserted comes out clean.
- Allow the muffins to rest in the tin for about 20 minutes until completely cooled before transferring to a wire rack.
Serving
- Enjoy immediately or store for later. Serve with a scoop of Greek yogurt and a drizzle of maple syrup for extra flavor.
Notes
For best results, ensure your oven is preheated before baking, and avoid over-mixing to prevent toughness. Frozen berries can be used directly without thawing.