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Protein Pancake Muffins

Protein Pancake Muffins Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Calories: 80
Ingredients Method Notes

Ingredients
  

  • 2 cups protein pancake mix
  • 1 large ripe banana, mashed
  • 2 large eggs
  • 3/4 cup milk
  • 1 tbsp maple syrup (optional)
  • 1 tsp vanilla extract
  • 1 cup fresh blueberries

Method
 

  1. Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with liners. Whisk together pancake mix, banana, eggs, milk, maple syrup, and vanilla until just smooth.
  2. Gently fold in blueberries with a spatula, just until distributed.
  3. Divide batter evenly among cups. Bake 18 to 22 minutes, until golden and a toothpick comes out clean.
  4. Cool in pan 5 minutes, then transfer to a rack. Serve warm.

Notes

These muffins freeze well and reheat in a flash. If you use frozen blueberries, keep them frozen and add them straight to the batter; do not thaw first.