High Protein Pancake Muffins
My high protein sheet pan pancakes turned out so yummy so I decided to try them as protein pancake muffins! This recipe was so easy and simple to make, you can quickly whip this up on a Sunday and you'll have breakfast packed with extra protein for the whole week! These high protein muffins are a must-try if you don't have a lot of time to make breakfast in the mornings but still want a quality meal with lots of protein.
Equipment
- Muffin tin
Ingredients
- 2 cups of Clean Simple Eats Pancake & Waffle Mix Vanilla powder or you can use your favorite high protein pancake mix
- 3/4 cup of plain non-fat greek yogurt
- 3/4 cup of egg whites
- Cinnamon to taste
- Vanilla extract if you don't use vanilla flavored mix
- 1 cup Strawberries optional, for mix-ins
- 1 cup Blueberries optional, for mix-ins
- 1 cup Chocolate Chips optional, for mix-ins
Instructions
- Preheat oven to 350 degrees and spray your muffin tin with oil. Or you can also use muffin liners!
- In a large bowl, mix in your pancake mix, greek yogurt, egg whites, and cinnamon.
- (Optional) separate the mix into 3 bowls and mix in your desired toppings. You could also just add toppings on top of the mix in the tin itself, but I prefer them mixed in.
- Fill the muffin pan with mix, up to 3/4 full. You can add toppings on top again if you'd like.
- You can also make mini muffins with a mini muffin pan.
- Bake for about 13-15 minutes, until the sides are golden.
- (Optional) serve with additional toppings. I served the strawberry muffins with honey, blueberry muffins with coconut whip cream, and chocolate chip muffins with sunflower butter. It was delicious!
Notes
Pancake Muffin Toppings
- Strawberries
- Blueberries
- Miniature chocolate chips
- Or any of your favorite toppings!
What To Serve With Muffins
- Honey
- Maple syrup
- Coconut whip cream
- Sunflower butter
- Fresh fruit
- Chocolate or caramel drizzle
- Or any of your favorite pancake toppings!