Snickerdoodle pancake muffins (grain free, high protein)
the perfect grab and go breakfast! So many pancake muffins I’ve seen have either a ton of added sugar or they don’t have protein. Plus, you have to add maple syrup to make them even taste edible. Well, these are healthier for you, have added protein to fuel you throughout the day. And they have a delightful snickerdoodle toppings so you don’t even need to sweeten with maple syrup or honey. You just grab pop them in the microwave and enjoy!
I’ve included both an almond flour and a cassava flour version for you to choose! Both are delish!
Snickerdoodle Pancake Muffins with Added Protein
These Snickerdoodle Pancake Muffins are the perfect blend of a classic snickerdoodle cookie and a fluffy pancake, packed with extra protein for a nutritious twist. Made with cassava OR almond flour, these muffins are gluten-free and have a delightful cinnamon-sugar topping that gives them that nostalgic snickerdoodle flavor. Perfect for breakfast on the go, a post-workout snack, or a sweet treat any time of day, these muffins are easy to make and sure to please everyone. Enjoy the warm, comforting flavors with a boost of protein to keep you energized throughout the day!
Ingredients
Cassava flour Ingredients:
- 1 cup cassava flour
- 1 scoop vanilla protein powder
- 2 tsp baking powder
- ¼ tsp salt
- 2 large eggs
- ¾ cup unsweetened almond or coconut milk, or any milk of choice
- ½ tsp ground nutmeg
- ¼ cup maple syrup or honey
- 5 tbsp melted coconut oil
Almond flour version
- 1 C Almond flour
- 1/2 C tapioca starch
- 1/3 C vegan or whey protein
- 2/3C almond or coconut milk
- 1/4 C refined coconut oil or avocado oil
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 2 tsp baking powder
- 2 large eggs
Cinnamon Sugar Topping:
- 2 tbsp coconut sugar
- 1 tsp ground cinnamon
Instructions
Preheat Oven:
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
Mix Dry Ingredients:
- In a large mixing bowl, whisk together the cassava flour, vanilla protein powder, baking powder, ground cinnamon, ground nutmeg, and salt.
Combine Wet Ingredients:
- In another bowl, whisk the eggs, almond milk, maple syrup (or honey), melted coconut oil, and vanilla extract until well combined.
Combine Wet and Dry Ingredients:
- Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix; a few lumps are okay.
Prepare Cinnamon Sugar Topping:
- In a small bowl, mix together the coconut sugar and ground cinnamon.
Fill Muffin Tin:
- Fill each muffin cup about ¾ full with the batter. Sprinkle the cinnamon sugar topping evenly over each muffin.
Bake:
- Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Cool:
- Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Serve:
- Enjoy your snickerdoodle pancake muffins warm or at room temperature. They make a perfect breakfast, snack, or protein-packed treat!
- Feel free to add mix-ins like chopped nuts or mini chocolate chips for extra texture and flavor. Enjoy!
Tried this recipe?Let us know how it was!
