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5 from 13 votes

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!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Breakfast
Cuisine: American
Keyword: gluten-free pancake muffin recipe, gluten-free pancake muffins
Servings: 48 mini muffins
Author: Renee - www.raisinggenerationnourished.com

Ingredients

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.