Grab N Go Pancake Muffins – Everyday Grain-Free Baking Review
Grab N Go Pancake Muffins – Everyday Grain-Free Baking Review requires about 45 minutes from start to finish. One serving contains 212 calories, 9g of protein, and 18g of fat. This gluten free and lacto ovo vegetarian recipe serves 8 and costs $1.0 per serving. It is brought to you by All Day I Dream About Food. Many people made this recipe, and 405 would say it hit the spot. A mixture of coconut oil, vanillan extract, salt, and a handful of other ingredients are all it takes to make this recipe so tasty. It works well as a rather cheap side dish. Taking all factors into account, this recipe earns a spoonacular score of 21%, which is not so tremendous. Everyday Grain-Free Baking, Paleo Southern Biscuits from Everyday Grain-Free Baking, and Coconut Flour Brownies with Chocolate Ganache from Everyday Grain-Free Baking by Kelly Smith are very similar to this recipe.
Servings: 8
Ingredients:
1/4 tsp apple cider vinegar
1/2 tsp baking soda
1 3/4 cup blanched almond flour
2 tbsp unsalted butter or coconut oil, melted
3 large eggs
1/2 cup frozen blueberries and raspberries
1/4 tsp salt
1/2 cup plain whole milk yogurt
3 tbsp Swerve Sweetener or equivalent (more if you like sweet muffins)
1 teaspoon vanilla extract
Equipment:
muffin liners
oven
blender
wire rack
frying pan
Cooking instruction summary:
Preheat oven to 350F and line 8 muffin cups with parchment liners (or grease muffin cups very well).Add yogurt, butter, sweetener, vanilla and apple cider vinegar to a blender. Then add almond flour, baking soda, and salt on top. Blend on low for 10 to 15 seconds until combined.Add eggs and blend on low for another 15 to 20 seconds, then blend on hight for 20 to 30 seconds, until eggs are just incorporated into the batter.Add all but 2 tbsp of the frozen berries to blender and stir in by hand (do not blend!). Divide batter among prepared muffin cups and then place a few remaining berries in the top of each.Bake 15 to 18 minutes, until slightly golden brown and a tester inserted in the center comes out clean. Remove and let cool in pan for a few minutes, then transfer to a wire rack to cool completely.
Step by step:
1. Preheat oven to 350F and line 8 muffin cups with parchment liners (or grease muffin cups very well).
2. Add yogurt, butter, sweetener, vanilla and apple cider vinegar to a blender. Then add almond flour, baking soda, and salt on top. Blend on low for 10 to 15 seconds until combined.
3. Add eggs and blend on low for another 15 to 20 seconds, then blend on hight for 20 to 30 seconds, until eggs are just incorporated into the batter.
4. Add all but 2 tbsp of the frozen berries to blender and stir in by hand (do not blend!). Divide batter among prepared muffin cups and then place a few remaining berries in the top of each.
5. Bake 15 to 18 minutes, until slightly golden brown and a tester inserted in the center comes out clean.
6. Remove and let cool in pan for a few minutes, then transfer to a wire rack to cool completely.
Nutrition Information:
