Apple-Cinnamon Whole-Grain Pancake Muffins

Breakfast & Brunch, Desserts & Baked Goods
Yield 6 servings, 2 muffins each
Skill Level Easy


  1. Preheat oven to 425°F. C
  2. Coat muffin tin generously with pan oil spray or coconut oil.
  3. Whisk flour, baking powder, salt and cinnamon in a medium bowl.
  4. Pour the milk into a 2-cup measuring cup or bowl. Whisk the eggs, syrup and vanilla into the milk.
  5. 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.

    *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.
  6. 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.

Recipe and image provided by the Milk Life campaign, representing the nation’s milk companies.


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