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  • Breakfast

    Apple-Cinnamon Whole-Grain Pancake Muffins

When your kids can’t decide between pancakes or muffins for breakfast, here’s how to make their day. Mix them up and create kid-friendly foodie fusion they’ll love.

  • 11


  • 165


  • 6


  • Birds eye shot of a cut muffin on a plate, neatly laid out next to a glass of milk, a jar of milk and sliced apples on a wooden table.


  • Canola oil pan spray
  • 1 cup whole, wheat pastry flour or white whole-wheat flour
  • 2 teaspoons, baking powder
  • 1/4 teaspoon, salt
  • 1/4 teaspoon, cinnamon
  • 3/4 cup, low fat milk
  • 2 large eggs
  • 2 tablespoons, real maple syrup (or honey)
  • 1/2 teaspoon, vanilla extract
  • 2 tablespoons, melted coconut oil (or canola oil)
  • 1 medium apple, peeled and grated (use a tangy-sweet variety, like Pink Lady or Gala)


Preheat oven to 425°F.

Coat muffin tin generously with pan oil spray or coconut oil.

Whisk flour, baking powder, salt and cinnamon in a medium bowl.

Pour the milk into a 2-cup measuring cup or bowl.

Whisk the eggs, syrup and vanilla into the milk.

Add the milk mixture and coconut oil to the dry ingredients and stir with a whisk just until small lumps remain*. Do not over mix.

Sprinkle in apples and gently stir a few times.

Using a scooper or measuring cup, fill the muffin tins about halfway with the batter.

Bake on the middle oven rack until lightly golden, about 15 minutes.

Cool for a few minutes, and then cut around the edges of the muffins with a knife to release.

*Kitchen note: Be sure to have the grated apples prepared before combining the wet and dry ingredients. As with any pancake batter, it should be baked immediately to ensure adequate rising.


165 calories; 7 g fat; 5 g saturated fat; 64 mg cholesterol; 5 g protein; 22 g carbohydrates; 2 g fiber; 320 mg sodium; 100 mg calcium.