Greek Yogurt Pancake Mini Muffins
These light and fluffy Greek yogurt pancake mini muffins make the best easy breakfast!
Servings: 8
Ingredients
- 1 ¼ cups all-purpose flour
- 3 teaspoons baking powder
- ¼ teaspoon salt
- 2 tablespoons granulated sugar
- 1 cup plain unsweetened whole milk Greek yogurt
- ½ cup whole milk
- 3 tablespoons unsalted butter melted and slightly cooled
- 2 eggs
- 1 teaspoon vanilla extract
Instructions
- Whisk together the flour, baking powder, and salt in a mixing bowl.
- In another mixing bowl, whisk together the sugar, Greek yogurt, milk, melted butter, eggs, and vanilla extract.
- Add the dry ingredients to the wet and mix until just combined using a rubber spatula.
- Grease a mini muffin tin with cooking spray.
- Distribute the batter into the mini muffin tin, using 1 tablespoon of batter per tin (it should fill it about half way).
- Top the batter with 2-3 fresh blueberries on top or a sprinkle of mini chocolate chips.
- Bake the mini muffins at 400 degrees for 9-11 minutes, or until a toothpick inserted comes out clean.
Nutrition
Serving: 5mini muffins | Calories: 163kcal | Carbohydrates: 20g | Protein: 7g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 55mg | Sodium: 263mg | Potassium: 97mg | Fiber: 1g | Sugar: 5g | Vitamin A: 217IU | Calcium: 145mg | Iron: 1mg