Aren’t mini muffins so cute? I love them. While my kids are little I think I’ll take full advantage of making tiny versions of things, just because I can. My friend Amber sent me a mini muffin recipe a couple of weeks ago and I was really excited to make them, until I realized that I had just juiced ALL of my carrots that afternoon! So look for a carrot mini muffin recipe coming your way. Until then, I had the mini muffins on my mind and went in search for a recipe. This pancake mini muffin recipe caught my eye (I’m borderline obsessed with pancakes and could eat them for every meal). I tweaked it a bit and my girls had a blast helping me make them.
Pancake Chia Mini Muffins
1 1/2 c whole wheat pastry flour
1 c buttermilk
2 T coconut sugar
2 T apple sauce
2 T chia seeds
2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp pure vanilla
Preheat oven to 350 degrees.
Combine all dry ingredients in mixing bowl. Whisk eggs, buttermilk, applesauce, and vanilla together then add to dry ingredients. Blend well. Scoop into greased mini muffin tin. I used a cookie scoop for this and it worked great.
Bake 13-15 minutes or until slightly golden around edges. Cool in the pan for a few minutes and serve warm. Makes 30 mini muffins.
I will be honest, these were a little bland. My husband ate one, maybe two? He wasn’t a huge fan. I think when things look like cupcakes you expect them to be really sweet. HOWEVER, the girls DEVOURED them. All of them. In less than 24 hours. I put raspberry jam on them and they gobbled them up. They do taste just like pancakes and I think some warm maple syrup would be a good dipping option. We tried dipping them in red raspberry syrup too and they were delicious. Overall, I will definitely make these again. The girls loved them and it’s another fun, healthy option for breakfast or any time!