These 1-bowl pancake mini muffins are whole wheat and naturally sweetened for an easy, healthy breakfast that’s perfect for busy mornings!

This post is sponsored by Bob’s Red Mill. As always, all thoughts and opinions are my own.

I am actually super happy it’s Monday today! Here’s why:

1. We had an awesome weekend. J had his first soccer game and it was just so fun watching them! He scored 3 times, his team won and it was just a great day out!
2. My husband and I had a little date afternoon yesterday. We met up with friends to tailgate for a bit and then went to the Panthers season opener. We got rained on a little, but we also won the game and it was just nice to be out and about.
3. Today is the anniversary of my husband and I meeting, 14 years ago in Washington, D.C. It’s funny to think I’ve known and been with him for 14 years; it seems like it should be both longer and shorter. It seems like he’s been part of my life for so long now but it also seems like it’s flown by. Then again, kind-of a lot has happened in those 14 years!
4. This is a short week for me. I leave on Thursday morning for my annual girls beach trip and I’m so excited to spend a long weekend with those 12 wonderful women! The downside is that Hurricane Florence is looking to ruin our beach plans, so we’re currently checking out mountain houses as a back-up. The upside is that it doesn’t matter where we go, we’ll have a great time together. ❤️

OK, food time. Now, you guys know we love us some muffins in our house.

(Check out my entire category of healthy muffin recipes to see what I mean.)

They are just perfect for a make-ahead breakfast, lunch or snack that is ready to go – and also portable.

I’m already working and on deadline for my job as a health editor when the kids get up in the morning, so I don’t have time to fuss over breakfast during the week.

And today’s whole wheat pancake mini muffins are the perfect solution!

They are all the fun and flavor of pancakes, but without all the standing around and flipping.

Instead, I mix up the batter (it’s a one-bowl recipe!), fill up my mini muffin tins, add some fun toppings and bake these to have on hand in the fridge or freezer.

Breakfast is done!

Plus, these are pancake muffins from scratch and they are whole wheat and naturally sweetened with maple syrup, so I feel good that my kids are getting something hearty and healthy in the morning. ❤️

And you heard me mention toppings, right? You know I love some toppings and any fruit or cookie add-in that you can think of would work just perfect with these.

Plus, you can make a whole big mix, which is what I usually do, and then the kids have a few different types of pancake muffins to try. 🙌

And I’m happy to be back again partnering with Bob’s Red Mill and using their organic Ivory Wheat flour, which is my go-to for healthy whole grain baking.

It’s super light, with a lighter taste than whole wheat flour, and has all the goodness of whole grains. I also love that Bob’s Red Mill works to bring high-quality and minimally-processed products from the mill to our table. 👍

And speaking of back-to-school, they also have a new line of Muesli Cups that are now available in gluten-free, gluten-free tropical and a paleo version (that’s also gluten-free).

They’re another great option for an on-the-go breakfast that’s healthy and filling. They can be enjoyed cold or hot and are great with yogurt, milk or juice. Definitely worth checking out and stocking up on!

Notes on making whole wheat pancake mini muffins:

• I use the Bob’s Red Mill organic Ivory Wheat flour but you could substitute their stone-ground whole wheat flour, their all-purpose flour or their gluten-free flour if you prefer.
• I used butter in this recipe but you could easily substitute coconut oil or even applesauce for a dairy-free version.
• You could also use 2 flax eggs if you want to make this a vegan recipe.
• I’ve made these with diced banana pieces and they do fine – didn’t turn brown in the oven. You just want to refrigerate or freeze any extras after the first day.
• I use and love this mini muffin tin.
• You do need to spray the muffin tin (even a non-stick one) very well with cooking spray. Otherwise, your mini pancake muffins will stick and you will be sad.
• These muffins are plenty sweet on their own for my kids, but you could always serve some extra maple syrup for dipping if your kids want a little extra sweetness.
• These mini muffins freeze great! I pack them up in a freezer ziploc bag and they are good to go for 3-5 months.

And of course, feel free to go crazy with the toppings. It’s ALL about the fun toppings here!

I’ve included lots of different ideas in the recipe card below, and they can all be used on their own, like I did for these pictures. It’s also fun to mix and match and use several toppings together!

Here are our favorite pancake topping combination ideas:

• Blueberries and diced strawberries
• Diced strawberry and banana
• Peanut butter chips and banana
• Peanut butter chips and mini chocolate chips
• Mini chocolate chips and banana
• Mini chocolate chips and diced strawberry
• Diced apples and chopped walnuts or pecans

I hope these whole wheat pancake mini muffins make your school day breakfasts a little easier. 😊

Enjoy!

XO,

Kathryn

Yield: 36 mini muffins

Whole wheat pancake mini muffins

Print

These 1-bowl pancake mini muffins are whole wheat and naturally sweetened for an easy, healthy breakfast that’s perfect for busy mornings!

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

• 2 cups Bob’s Red Mill organic Ivory wheat flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 3/4 cup milk of choice
• 2 large eggs
• 1/4 cup butter, melted (or sub coconut oil)
• 1/4 cup maple syrup
• 1 teaspoon vanilla

Toppings of choice:

• Mini chocolate chips, peanut butter chips, dollop of peanut butter or Nutella, diced strawberries, blueberries, chopped nuts, chopped apple

Instructions

1. Preheat oven to 425. Spray a mini muffin tin very well with cooking spray and set aside. (You’ll need 36 cups total so if you have two tins, use both. Otherwise, make two batches in the oven.)
2. In a large bowl, combine the flour, baking powder, baking soda, cinnamon and salt. Stir well.
3. Make a well in the middle of the dry ingredients. Add the milk, eggs, butter, maple syrup and vanilla. Mix the wet ingredients together a bit in the well and then mix together with the dry ingredients in the bowl.
4. Divide the mixture among the mini muffin tins. Add your toppings to each pancake muffin (see topping choices above as well as topping combination ideas in the notes below.)
5. Bake at 425 for 10-12 minutes, until a toothpick inserted in the center comes out clean.
6. Let cool slightly then remove from the muffin tin and enjoy!
7. You can store extras in the refrigerator for 3-5 days or in the freezer for 3-5 months.

Notes

I use the Bob’s Red Mill organic Ivory Wheat flour but you could substitute their stone-ground whole wheat flour, their all-purpose flour or their gluten-free flour if you prefer.

I used butter in this recipe but you could easily substitute coconut oil or even applesauce for a dairy-free version.

You could also use 2 flax eggs if you want to make this a vegan recipe.

I use and love this mini muffin tin.

You do need to spray the muffin tin (even a non-stick one) very well with cooking spray. Otherwise, your mini pancake muffins will stick.

These muffins are plenty sweet on their own for my kids, but you could always serve some extra maple syrup for dipping if your kids want a little extra sweetness.

Some topping combinations to try: blueberries and diced strawberries, diced strawberry and banana, peanut butter chips and banana, peanut butter chips and mini chocolate chips, mini chocolate chips and banana, mini chocolate chips and diced strawberry, diced apples and chopped walnuts or pecans.

Nutrition Information:

Yield:

18

Serving Size:

2 muffins
Amount Per Serving: Calories: 203Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 29mgSodium: 218mgCarbohydrates: 26gFiber: 2gSugar: 12gProtein: 5g