NomEatNom - Whole Wheat Pancake Muffins

Warm pancakes drizzled with maple syrup…and, if you’re like me, coconut butter.

Yummmmmmmmmmmm!!!

It’s hard to get a breakfast much better than that.

However, for most, there just isn’t time for such nommy goodness on busy workday mornings.

If only there was a way to capture all the deliciousness of a pancake into something portable that can be grabbed on the go…

Well, my friend, there’s a new muffin in town that does just that.

Plus, it’s whole grain and loaded with healthy, nommy ingredients!

Just make a batch or two of these golden babies over the weekend, and they’ll be there for you during the frantic rush of your mornings all week long!

Whole Wheat Pancake Muffins
(Yields 12 muffins)

Ingredients:

2 cups whole wheat pastry flour
1 T aluminum-free baking powder
Pinch of sea salt, optional
1 cup unsweetened applesauce
1/4 cup yogurt whey (or substitute with additional applesauce)
1/2 cup pure maple syrup
1 egg, whisked
1/2 cup raisins
Raw coconut butter, optional (make your own!)

Preheat the oven to 350 degrees F.

In a large bowl, combine the flour, baking powder, and sea salt. Make a well in the center of the mixture, and stir in the wet ingredients. Fold in the raisins.

Spoon the batter evenly into the cups of a greased muffin tin.

Bake for sixteen to eighteen minutes. Remove the muffin tin from the oven and allow it to sit for about five minutes before removing the muffins.

Drizzle each muffin with warm coconut butter, if desired.

These muffins are excellent both warm and at room temperature. Store any leftovers in an airtight container, and refrigerate after twenty four hours.