• 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

    Ingredients

  • 165

    Calories

  • 6

    Servings

  • 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.

Ingredients

  • 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)

Directions

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.

Nutrition

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.