Vegan Pancake Mini Muffin Bites
Vegan Pancake Mini Muffins Bites made with just 8 basic ingredients in under 30 minutes, no flipping required.
Servings 24 mini muffins
Ingredients
- 1 cup non dairy milk I use almond.
- 1 tablespoon apple cider vinegar
- 2 tbsp coconut oil or vegan butter, melted
- ¾ cup white whole wheat flour
- 2 tablespoon coconut sugar
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- mix-ins of choice - fruit, chocolate chips, chopped nuts, etc.
Instructions
- Preheat oven to 350 degrees and lightly grease a mini muffin pan with 24 wells. Set aside.
- Combine milk and apple cider vinegar. Set aside for 2-3 minutes.
- In a bowl, whisk together flour, coconut sugar, baking powder, baking soda, salt.e
- Add oil or vegan butter to milk mixture and stir to combine.
- Pour wet ingredients into dry ingredients. Whisk just to combine. Do not over mix.
- Let batter rest for 3-4 minutes.
- Spoon batter into muffin wells filling about halfway.
- Add desired mix ins to the tops of each muffin. You can use fresh or frozen fruit, chopped nuts, chocolate chips, sprinkles, etc.
- Bake for 12-13 minutes until golden and a toothpick inserted in the middle comes out clean.
- Allow to cool briefly and remove from muffin pan and serve with maple syrup for dipping, if desired.
Notes
- Fresh or frozen fruit will release additional moisture during baking so be sure to use only a few pieces to prevent pancakes from being wet and soggy in the middle.
- If you use an all purpose flour you will need to add ¼ cup more to get the correct batter consistency.
