Is breakfast getting too predictable and needs some jazz? Try Almond Apple Pancake Muffins. Easy to make ahead for the entire week and 17g of Protein! A great breakfast option (2 muffins) or snack (1 muffin) for your day.
Almond Apple Pancake Muffins
recipe by: oxygenmagazine.com modified by eatlivefit.net yeild: 12 muffins
- 2 large eggs
- 1/2 cup unsweetened applesauce
- 1/2 cup low-fat buttermilk or almond milk
- 2 cups Almond Flour
- 1/3 cup plain or vanilla whey protein powder
- 1 tsp cinnamon
- 1/4 tsp ground cloves
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt (optional)
- Topping: 2 cups frozen or fresh blueberries, 1 TBS maple syrup, 1 tsp corn starch
Preheat oven to 350 degrees. Place eggs, apple sauce, buttermilk (or almond), almond flour, protein powder, cinnamon, cloves, baking soda, baking powder and salt into a blender or bowl and blend until smooth.
Pour batter into 12 greased or paper lined muffin cups. Bake until set and lightly browned on top, aprox. 20 minutes. Let cool. Store in air tight container in the refrigerator.
Stir together blueberries, maple syrup, and corn starch in a large microwave safe bowl. Heat on high, uncovered, for 2 minutes. Stir and heat another two minutes. Top 2 muffins with 1 tbs of sauce.
Nutrients per serving (2 muffins): 323 cal., fats, 21g, sat fat 1g, Sodium 131mg, Carbohydrates 22g, fiber 6g, Sugar 10g, Protein 17g
Substitute Applesauce for 1/2 cup pumpkin puree or canned pumpkin
Add fresh chopped apples pieces with peel to increase fiber content
Reduce calories by:
Omit blueberry sauce for a drizzle of maple syrup
Omit blueberry sauce for 1/2 cup fresh berries