Blueberry Pancake Protein Muffins
15 mins prep25 mins cook
a grab-and-go breakfast you can feel good about
0 servings
What you need
1 fl oz olive oil cooking spray
1 tsp ground cinnamon
½ tsp kosher salt
1 tsp vanilla extract
1 ¼ cup fresh blueberries
2 egg
½ cup maple syrup
½ cup plain greek yogurt
¼ cup 1 percent milk
2 banana
Instructions
1 Line your muffin tin: Preheat the oven to 350°F. Line a 12-cup standard muffin tin with paper liners or coat generously with cooking spray. (I like to spray my liners, too). 2 Mix the wet ingredients: Mash the bananas in a large bowl. Add the eggs, yogurt, maple syrup, milk, and vanilla and whisk until smooth. 3 Add the dry ingredients: Add the pancake mix, cinnamon, and salt and fold with a rubber spatula until just combined. Gently fold in 1 cup of the blueberries. Divide the batter among the muffin cups. Sprinkle with the remaining 1/4 cup blueberries. 4 Bake: Bake until a toothpick inserted in the center of the muffins comes out clean, 20 to 25 minutes (do not overbake). Let the muffins cool for 15 minutes in the pan before transferring them to a wire rack to cool completely.View original recipe