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Mar 25, 2016

Apple Cinnamon Pancake Muffins {gluten free + vegan}

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Breakfast options that are easy to take on the go are must-haves around here. It always seems like we are scrambling to get out the door each morning. If I can just grab something on the way out the door, it helps to make the entire morning easier on us all. 

My Mini Pancake Muffins are a favorite, as are my Mini Ham and Green Onion Quiches. This new recipe is a cinch and can be made two different ways. The first being by following the recipe below. The second option is to use a ready made allergy-friendly boxed pancake mix like Enjoy Life Foods Pancake + Waffle Mix according to package instructions, then mix in the cinnamon and add some apple slices. Either way I've found to be delicious. It really just depends on whether I have the boxed mix on hand or not. 

I also picked up this silicone muffin pan that makes six large muffins or cupcakes, which I've been loving. It works great for individual tarts too!

Apple Cinnamon Pancake Muffins {gluten free + vegan}

Makes about 12 regular sized, or 8-9 large sized muffins

  • 2 cups gluten free all purpose flour
  • 1/4 cup sugar
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/3 cup dairy free milk
  • 3 Tbsp coconut oil, melted
  • 1 tsp white vinegar
  • 1/2 tsp vanilla extract
  • 1 medium or 2 small apples, peeled, cored, and thinly sliced or diced

Preheat oven to 350 degrees. Very lightly spray a silicone or regular muffin pan with non-stick spray.

In a medium bowl, whisk together the gluten free flour, sugar, baking powder, cinnamon, baking soda, and salt. In a larger mixing bowl, combine the dairy free milk, melted coconut oil, white vinegar, and vanilla extract. Gradually add the dry ingredients to the wet ingredients and mix just until combined.

Divide the apples among the muffin pan wells. Pour the pancake mix over the top of the apples, filling each well about 2/3 full. Bake at 350 degrees for 15-18 minutes or until a toothpick inserted in the middle comes out clean.

Sprinkle muffins lightly with powdered sugar (optional) and serve hot with maple syrup for dipping.

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