Whole Wheat Pancake Muffins
*makes 18 mini-muffins
  • 1 cup Whole White Wheat Flour
  • 1 teaspoon Baking Powder
  • ¼ teaspoon Baking Soda
  • ¼ teaspoon Salt
  • ⅓ cup Syrup*
  • ⅔ cup Water
  • Toppings of choice: blueberries, bananas, chocolate chips, crumbled bacon.
  1. Preheat your oven to 350 degrees.
  2. Prepare a mini-muffin tin by lightly spraying or buttering.
  3. Mix the dry ingredients together and then add in the syrup and water. Mix well till combined (will NOT be as thick as normal muffin batter).
  4. Divide the batter into each muffin cup in the pan, filling each cup ⅔ full (overfilling is fine -- will just result in the batter rising over the top of the cup and spreading a bit).
  5. If desired, you can top each mini-muffin with the topping of your choice (see ingredient list).
  6. Place the pan in the oven and bake 9-13 minutes or until tops are firm and springy to the touch.
  7. Remove and let cool for 1 minute and then remove the muffins, serving immediately OR placing them on a wire rack to cool completely before flash freezing.
To Freeze:
  1. Place a piece of parchment paper on a cookie sheet or small baking pan (that will fit in your freezer); line the cooked and cooled muffins on the parchment paper and place the pan in the freezer.
  2. Let freeze for one hour and then remove, placing the muffins in a freezer-safe bag or container. Place back in the freezer until ready to serve.
To Thaw:
  1. Remove any or all of the muffins from the freezer and allow them to thaw at room temperature (20-30 minutes). May be served once thawed or warmed in oven/microwave if desired.
*If you choose to use pure maple syrup instead of pancake syrup, reduce the water slightly (1 or 2 tablespoons) to account for a thinner syrup.
Recipe by Following In My Shoes at https://followinginmyshoes.com/my-recipes/whole-wheat-pancake-muffins/