Using My FAV Pancake Mix For Muffins!

Good Morning!! Happy Monday to you all…especially ALL YOU TEACHERS OUT THERE WITH THE DAY OFF 🤩🤩🤩 I was able to make this post/experiment in the kitchen because I had the day off, so thank you, Presidents!

Whenever I complete a fulfilling workout and I extra time in the morning, I like to make a nice breakfast. Today, I used my Birch Bender’s Chocolate Chip Keto Pancake and Waffle mix for the first time! Check it out below and check it out at your local Whole Foods!

I made these yummy pancakes, topped with melted butter AND with strawberries and PB bananas on the side. I AM STILL DREAMING ABOUT THIS NOW. Please, go do yourself a favor and find this mix at your local store.

After devouring every yummy little bit, I started to get a little sad. I realized that as #worthit these pancakes are, I don’t have the time during the school week to make them. What to do?! What to do?! MAKE MUFFINS. Muffins are a PERFECT breakfast meal as you can easily pop them in your mouth after making them ahead. I decided to figure out a way to make these into a muffin and add some extra protein.

I did some research and found the PERFECT recipe to alter for my muffins! Here is the recipe that I modified.

So… I WAS READY!! 💪🏻💪🏻 I gathered all of my ingredients–mostly curtesy of Trader Joe’s lol.

  • Birch Benders Chocolate Chip Keto Mix
  • Creamy Almond Butter
  • Organic Maple Syrup
  • Unsweetened Vanilla Almond Milk
  • Ancient Nutrition Multi Collagen Vanilla Protein Powder
  • Coconut Oil
  • Egg

In my mixer, I creamed together the almond butter and maple syrup….making sure to scrape the sides. It gets a little sticky! Then, I added in my protein powder, melted coconut oil, and egg. The mixture was VERY oily and liquidy *see below*

I put my mixer on HIGH and mixed for 2 minutes! Notice the change in the consistency in the picture below. It is so important to continue scraping the sides and put your mixer on high speed.

Once my mixture was blended, I added the Birch Benders mix. HAVE I SAID HOW MUCH I LOVE THIS?! Thank you for making a sugar free chocolate chip mix!!! The mixture turned into a cookie dough type consistency *see below*

Soooo, this is where the almond milk comes in to make it more batter like. I added the 1/2 cups of almond milk and kept the mixer on medium. I combined everything for about a minute. Then, it turned into that batter consistency I needed to make the muffins!!

Next, I prepared my cupcake/muffin pan with tins! I used an ice cream scooper to divide the batter evenly into twelve. I baked the muffins for 15 minutes at 350 degrees, letting them cool for 5 minutes afterwards before taste testing one 😋

THESE MUFFINS ARE DELICIOUS!!! I can’t wait to have them this week. They store for 3 days, room temperature, but if you want them for longer, freeze them! When I eat them, I’ll reheat them in the toaster and top with butter. YUM YUM YUMMMMMYYY

ENJOY!!!

XOXO,

Miss DeCLAIREing Happiness

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