Gluten Free Mini Pancake Muffins
On-the-go breakfast just became kid-friendly, mess-free, and super delicious with these portable, pack-able, freeze-able gluten-free mini pancake muffins!
Servings: 48 mini muffins
Ingredients
- 2 eggs
- 1/4 cup avocado oil
olive oil, melted coconut oil, or melted butter would work too
- 2-4 Tbsp pure maple syrup See notes in the "Ingredient Tips" section for tips on this
- 2 tsp vanilla extract
- 1 1/2 cups coconut milk
raw milk would work too
- 2 cups Namaste Gluten Free Flour
See notes in the "Ingredient Tips" section for tips and swap notes on the flour
- 3 tsp aluminum free baking powder
- 1/2 tsp sea salt
Instructions
- Preheat the oven to 350 degrees and grease your mini muffin tin. I like to use this avocado oil spray. You could dab a paper towel with avocado oil or butter to grease them easily too.
- Blend the eggs, oil, syrup, and vanilla extract on high for 1 minute.
- Add the coconut milk, flour, baking powder, and sea salt and blend on low to combine. A few flour lumps are ok.
- Scoop the batter into your mini muffin pan filling each cup 3/4 of the way full. It should fill up a full 48 cup mini muffin tin.
- Bake the mini muffins at 350 for 15 minutes until they puff up and are golden brown on the sides. Cool in the pan for a few minutes and then transfer the mini muffins to a cooling rack to cool the rest of the way. They slide right out, so I just dump them right on the cooling rack. If you plan to freeze the muffins, cool them to room temp before putting them in a freezer bag.