Easy Muffins from Pancake Mix (Gluten free, Dairy free)

As someone who is celiac, lactose intolerant and allergic to almonds, it is so important that all my recipes cater to people with multiple dietary restrictions and/or food allergies! I was diagnosed with celiac disease (the celiac gene) and a lactose intolerance in my early 20s and have been on a mission since to create easy, delicious recipes for others with food allergies!

It doesn’t get any easier than these Gluten Free Muffins from pancake mix! These Gluten Free Muffins from Pancake Mix are made from only 4 ingredients: pancake mix, milk, eggs and sugar. You can use a gluten free pancake mix to easily make these gluten free. You can use any plant based milk to make these dairy free!

The best part about these gluten free pancake muffins is that you likely have all these ingredients at home since they are made with simple ingredients! They’re simple to make to a warm weekend breakfast for the whole family, and perfect for meal prepping health breakfasts for busy mornings, just like my gluten free bread from pancake mix or my gluten free chocolate chip bread from pancake mix!

These easy pancake muffins only take 5 minutes to prep and 20 minutes to make. You can add whatever mix ins you want. I like to add blueberries, strawberries or chocolate chips. These gluten free pancake muffins are a big hit! They are kid friendly to make and the entire family will love them! You can top this quick breakfast with sugar free maple syrup and berries the same way you would top a warm pancake!

WHY YOU’LL LOVE THIS RECIPE

• They’re easy to make. Just mix together the dry ingredients, wet ingredients, and any add-ins you like, and then pour the pancake batter into a muffin tin. Bake for 15-20 minutes, and you’re done!
• They’re easy to meal prep. Make a batch of this easy breakfast recipe on the weekend and enjoy them all week long for breakfast, snacks, or even dessert.
• You can customize them to your liking. Add your favorite fruit, nuts, or chocolate chips to make the muffins your own.
• They’re kid-friendly. You can make mini muffins with a mini muffin pan for the kids! 
• Gluten-free pancake muffins are a great way to get your kids to eat a healthy breakfast. 
• They’re also fun to eat, with their soft texture and sweet flavor.
• These muffins make for such easy breakfast ideas.

INGREDIENTS & SUBSTITUTIONS

box of pancake mix: This is the base of the muffins and already has flour, leavening, and sugar. Choose favorite pancake mix that is certified gluten-free if you have celiac disease or gluten sensitivity. You can try making your own favorite pancake recipe using a blend of almond flour, coconut flour, and tapioca flour with baking powder and salt. However, this will require additional ingredients and may not taste exactly the same. You can also try muffin mix if you cannot find pancake mix. 

Milk: This adds moisture and fat to the muffins. You can use any type of milk, dairy or dairy-free. Use oat milk, almond milk, soy milk, coconut milk, or any other milk you prefer. You can use regular milk if you are not dairy free. 

Eggs: They bind the ingredients together and add structure to the muffins. It’s difficult to directly substitute eggs in baking. You can try using a flaxseed egg or a vegan egg replacer, but the muffins may not have the same texture.

Brown sugar or stevia brown sugar blend: This adds sweetness to the muffins. You can use granulated sugar, coconut sugar, or a sugar substitute like monk fruit sweetener.

How to make these sugar free

An easy way to make these delicious muffins sugar free is to use a sugar replacement in place of the sugar in the recipe. There are a ton of sugar free sugar replacements out there that you can sub for a 1:1 ratio for regular sugar. Sugar replacements come in white sugar, brown sugar and powdered sugar. 

How to make these vegan

To make these gluten free pancake muffins vegan you can sub applesauce for the eggs. Store bought is fine and if you do not have it you can make your own applesauce at home. The idea is to add moisture to the recipe. Additionally, if you do not have apples you can use mashed bananas instead, just make sure to use a vegan substitute. You will use 1/4 cup for each egg. 

If I use bananas, how ripe should my bananas be?

The riper the better!! I like to use bananas when theyre turning brown, or once they’ve already turned fully brown. This way they are sweeter! If a banana has already turned partially or fully brown but youre not ready to make this bread yet, you can throw them in the freezer and keep them for up to 2-3 months until you are ready to make this! Once you’re ready, let the bananas thaw by sitting out for 2-3 hours on a papertowel to absorb the moisture from defrosting, or else it will make a mess! Also, once the banana thaws it will be a mushy texture which is actually perfect for this gluten free pancake muffins recipe!

TASTE & TEXTURE

Because these are Muffins from Pancake Mix, they taste just like a cake-like fluffy textured pancake. I love them warmed up! The texture of these Gluten Free Muffins are very moist and fluffy. For a warm snack, you can heat up these muffins in the microwave for 30 seconds before serving. I like to put vegan butter or peanut butter on mine!

The taste and texture of gluten-free pancake muffins can vary depending on the recipe and the ingredients used. However, in general, they tend to be slightly less sweet than traditional muffins and have a more cake-like texture. This is because gluten-free flours do not have the same binding properties as wheat flour, so the muffins tend to be more crumbly.

Some people find that gluten-free pancake muffins taste bland, but this can be easily remedied by adding more sugar, spices, or flavorings. You can also add fruit, nuts, or chocolate chips to the muffin batter to give the muffins more flavor and texture.

HOW TO MAKE

1. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease a muffin tin or line with paper liners.
2. In a large bowl, whisk together the pancake mix, milk, eggs, and sugar until just combined. Do not overmix.
3. Fold in your desired mix-ins, if using.
4. Fill the muffin cups batter 3/4 full.
5. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

EXPERT TIPS & TRICKS

• You can choose to add any kind of different flavors optional mix-ins including diced apples, vanilla extract, cinnamon sugar, ripe bananas, fresh blueberries, mini chocolate chips, a little sugar, nuts, etc. You can use any of your favorite pancake toppings.
• Also, you can slice the Gluten Free Muffins in half and add butter or vegan butter before serving. 
• Line or spray the muffin tin to keep muffins from sticking. Lining the tin will make for an easy clean up!
• If you are freezing muffins with fresh fruit, be sure to drain off any excess moisture before wrapping them.
• To prevent muffins from sticking together spray the 12-cup muffin pan with cooking spray. 
• When defrosting muffins, do not thaw them at room temperature. This can cause the muffins to become soggy.
• Toasting muffins with butter is a great way to refresh their flavor and texture.
• For a richer flavor, use melted butter or coconut oil instead of milk.
• You can also use applesauce or mashed banana as a substitute for some of the sugar.
• If the batter seems too thick, add a little more milk, one tablespoon at a time, until it reaches the desired consistency.
• Let the muffins cool completely before storing them in an airtight container at room temperature. They will stay fresh for up to 3 days.
• Use a mini muffin tin to make mini pancake muffins.

HOW TO SERVE & STORE

Toasting gluten-free muffins with butter: Preheat your toaster oven to 350 degrees Fahrenheit. Remove the muffins from the container and place them on a baking sheet. Spread a thin layer of butter on each muffin. Toast the muffins for about 5 minutes, or until they are warmed through and the butter is melted and golden brown.

Storing gluten-free muffins in the fridge: Allow the muffins to cool completely before storing them. Place the muffins in an airtight container or freezer bag. Store the muffins in the fridge for up to 3 days.

Storing gluten-free muffins in the freezer: Allow the muffins to cool completely before storing them. Wrap each muffin individually in plastic wrap. Place the wrapped muffins in a freezer-safe container or bag. Store the muffins in the freezer for up to 2 months.

Defrosting gluten-free muffins: To defrost muffins from the fridge, simply remove them from the container and let them sit at room temperature for about 30 minutes.