Easy Pancake Muffins (Chocolate Chip)
These easy pancake muffins use pancake mix and four other ingredients, plus add ins, to make delicious fluffy muffins in under 30 minutes!
Servings 6
Calories 268kcal
Ingredients
- 2 cups pancake mix , see note
- ¾ cup dairy free milk
- ½ cup unsweetened apple sauce
- 2 tablespoons apple cider vinegar
- 4 teaspoons vanilla extract
- 1 teaspoon cinnamon
- ¼ teaspoon sea salt
- 1 cup dairy free chips , or chocolate chunks or chopped chocolate bar
- maple syrup , optional for serving
Instructions
- Preheat oven to 350 F/ 120 C.
- Put all ingredients, except chocolate chips, into a medium bowl. Whisk to combine and get a smooth batter.
- Fold in the chocolate chips.
- Fill a prepared muffin pan (I coat with coconut oil), adding mix to each muffin area until just overly full.
- Bake at 350 for 20 minutes. Depending on your oven, your baking time may vary by a minute or two. Start checking them at 17 minutes and take out when a toothpick comes out clean and the tops just begin to get firm.
- Let cool in the muffin tins. They will cook a little more. Once cool to the touch, remove and continue cooling on baking racks until completely cool.
- Serve drizzled with maple syrup if preferred!
Notes
- If your pancake mix does not have sugar you will need to add some. I’d add about 8-10 tablespoons of cane sugar. Coconut sugar can work too but they won’t be as sweet. The end result may vary if you add sugar.
- This recipe uses a pancake mix by Chelsea Approved that is gluten free and contains sugar. If you use a non gluten free mix, the end result may come out different.
- You can add in whatever mix ins you prefer, see post for ideas.
- Nutrition facts will vary based on the mix you use.
Nutrition
Calories: 268kcal | Carbohydrates: 34g | Protein: 6g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 31mg | Sodium: 260mg | Potassium: 110mg | Fiber: 3g | Sugar: 16g | Vitamin A: 115IU | Vitamin C: 0.5mg | Calcium: 174mg | Iron: 3mg