Apple-Cinnamon Whole-Grain Pancake MuffinsBaked Goods
When your kids can’t decide between pancakes or muffins for breakfast, here’s how to make their day. Mix them up and create a kid-friendly foodie fusion they’ll love.
- canola oil pan spray
- 1 cup – whole-wheat pastry flour or white whole-wheat flour
- 2 teaspoons – baking powder
- 1/4 teaspoon – salt
- 1/4 teaspoon – cinnamon
- 3/4 cup – low-fat milk
- 2 – large eggs
- 2 tablespoons – real maple syrup (or use honey)
- 1/2 teaspoon – vanilla extract
- 2 tablespoons – melted coconut oil (or use canola oil)
- 1 – medium apple, peeled and grated (use a tangy-sweet variety, like Pink Lady or Gala)
Preheat oven to 425°F. Coat muffin tin generously with pan oil spray or coconut oil.
Whisk flour, baking powder, salt and cinnamon in a medium bowl.
Pour the milk into a 2-cup measuring cup or bowl. Whisk the eggs, syrup and vanilla into the milk.
Add the milk mixture and coconut oil to the dry ingredients and stir with a whisk just until small lumps remain.* Do not over mix. Sprinkle in apples and gently stir a few times.
Using a scooper or measuring cup, fill the muffin tins about halfway with the batter. Bake on the middle oven rack until lightly golden, about 15 minutes.
Cool for a few minutes, and then cut around the edges of the muffins with a knife to release.
*Kitchen note: Be sure to have the grated apples prepared before combining the wet and dry ingredients. As with any pancake batter, it should be baked immediately to ensure adequate rising.
165 calories; 7 g fat; 5 g saturated fat; 64 mg cholesterol; 5 g protein; 22 g carbohydrates; 2 g fiber; 320 mg sodium; 100 mg calcium.