High-Protein Pancake Sausage Mini Muffins
A quick and nutritious breakfast option, these mini muffins combine savory sausage with protein pancake mix for a delicious snack your kids will love.
Ingredients
For the muffins
- 1 cup protein pancake mix Any brand or homemade mix can be substituted.
- 1 cup cooked sausage, crumbled Feel free to use ground turkey or veggie sausage for a healthier option.
- 2 large eggs Large eggs are recommended.
- 1/2 cup milk Use any type of milk as preferred.
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 spray cooking spray or muffin liners Use to prepare the muffin tin.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a mini muffin tin with cooking spray or line it with muffin liners.
- In a large mixing bowl, combine the protein pancake mix, baking powder, and salt until well mixed.
- In another bowl, whisk together the eggs, milk, and vanilla extract thoroughly.
- Pour the wet ingredients into the dry ingredients and mix until just combined; avoid overmixing to keep your muffins fluffy.
- Gently fold in the crumbled sausage to distribute evenly.
- Spoon the batter into the prepared mini muffin tin, filling each cup about two-thirds full.
- Bake for 12-15 minutes, or until the muffins turn golden brown and a toothpick inserted comes out clean.
- Allow the muffins to cool slightly before removing them from the tin.
Notes
These muffins can be served with fresh fruits, yogurt, or maple syrup. Store leftovers in an airtight container for up to three days or freeze for longer preservation. Experiment with different add-ins like spinach, cheese, or fruits based on preference.