Flourless Pancake Muffins with Almond Butter
Pancakes are great, yet they are best when eaten right away. Make these flourless pancake muffins that can be made ahead, are healthy and so yummy!
Ingredients
- 1 cup Old Fashioned oats
- 1 medium banana
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons baking powder
- 1 teaspoon cinnamon
- 2 eggs
- 1/2 cup unsweetened coconut milk or milk of choice
- Toppings: almond butter fresh berries, coconut flakes, or even whipped cream!
Instructions
- Preheat oven to 350℉. Spray muffin tin with non-stick coating or olive oil spray and set aside.
- Add oats, banana, vanilla, baking powder, cinnamon, eggs, and milk to a blender. Blend for 30 seconds or until mixture is smooth.
- Pour batter into muffin tin, filling each cup 2/3 full.
- Bake for 12-15 minutes or until toothpick inserted in center of muffins comes out clean. Let muffins cool for 5 minutes.
- Using a butter knife, scrape around outsides of muffins for easy removal. Top muffins with almond butter, a berry or two, and unsweetened coconut flakes. For a little extra sweetness, add a dollop of whipped cream!
Notes
Nutrition Facts includes the muffin with a teaspoon of almond butter on top. Excludes any other toppings.
Can be made up to one day ahead and refrigerated.