You're currently using an unsupported browser, which may impact the sites display and prevent key functionality. Update your browser now for greater security, speed, and the best experience on this site. View supported browsers.
Gluten-Free Blueberry Pancake Power Muffins
Fluffy and sweet like pancakes, gluten-free, and made with better-for-you ingredients like O Organics®, this power muffin is the on-the-go breakfast that packs a healthy punch!
12
Servings
25 mins
Total cook time
Main Ingredients
- 3 O Organics® Eggs
- 1/2 cup O Organics® Vanilla Greek Yogurt
- 1/3 cup Open Nature® Almond Butter
- 1/2 cup O Organics® Pure Maple Syrup
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup quick oats
- 1 1/2 cup O Organics® Superfine Almond Flour
- 1 scoop Open Nature® Plant-Based Vanilla Protein Powder
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 cup frozen blueberries, plus more
Cooking Instructions
Step 1
Preheat oven to 415°. In a bowl, whisk together eggs, Greek yogurt, almond butter, maple syrup, cinnamon, and salt.
Step 2
Sprinkle dry ingredients on top of wet mixture: oats, almond flour, protein powder, baking soda, and baking powder. Mix well, then fold in 1/2 cup blueberries.
Step 3
Evenly distribute batter among a prepared 12-count muffin tin. Add 2-3 more blueberries to the top of each muffin. Bake at 415° for 5 minutes, then lower the heat to 350° and bake muffins another 12-14 minutes, or until a toothpick comes out clean.
Step 4
Remove and let cool. Enjoy!
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.
