Apple-Cinnamon Whole-Grain Pancake Muffins

by Michelle Dudash, Chef and Registered Dietitian Nutritionist

January 30, 2015 • 2 comments

Apple Cinnamon Whole-Grain Pancake Muffins

Image by Elle Penner, RDN

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No time for pancakes? No problem! This recipe allows you to bake all of the batter at once in muffin tins so you can go about with your morning. These fluffy muffins serve as a delicious hot breakfast right out of the oven, or at room temperature for a grab-and-go snack. My 1-year-old daughter loves them at any time of day. Two of these muffins paired with an 8-ounce glass of milk makes for a totally satisfying breakfast, with 13 grams of high-quality protein to start your day right. These muffins are tasty on their own, or topped with syrup, your favorite buttery spread, or natural peanut butter. Feel free to experiment with different types of fruit, depending on the season, like blueberries, raspberries or diced bananas.

Disclosure: The Milk Life campaign compensated me for my time in creating this recipe and writing this post.

Print Recipe

Apple Cinnamon Whole Grain Pancake Muffins

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 lowfat 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 scoop 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.

Prep time: 20 minutes

Cook time: 15 minutes

Makes 6 servings, 2 muffins each

Nutrition Facts (per serving): 165 calories, 7 g total fat (5 g saturated fat, 0 g trans fat), 320 mg sodium, 64 mg cholesterol, 22 g total carbohydrate (2 g fiber), 5 g protein, 3% DV iron, 10% DV calcium, 3% DV Vitamin A, 2% DV Vitamin C.