WHY YOU’LL LOVE THIS RECIPE
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 muffins is that you likely have all these ingredients at home anyway! They’re simple to make to a warm weekend breakfast, and perfect for meal prepping health breakfasts for the week. I like to take 1 with me each morning to work!
These gluten free 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 Muffins from Pancake Mix are kid friendly to make and kid friendly to eat! You can top them with sugar free syrup and berries the same way you would top a warm pancake!
INGREDIENTS & SUBSTITUTIONS
Gluten free pancake mix
These Gluten Free Muffins from Pancake Mix have successfully been made using josies best gf pancake mix and flourish gluten free pancake mix. Other mixes I suggest are king arthurs gf pancake mix, cup 4 cup gluten free pancake mix or bobs red mill gf pancake mix. I have not tried this Gluten Free Muffins with any flours. Use whatever pancake mix works for you or that you already have. You can use gluten free pancake mix, dairy free pancake mix, vegan pancake mix, nut free pancake mix, etc. They all will work the same!
Milk/Plant based milk
For these Gluten Free Muffins, the recipe uses oat milk but you can sub any type of plant milk or regular dairy milk in its place. Feel free to use oat milk (gluten-free), flax seed milk, soy milk, coconut milk, plant based milk, almond milk ect. All milks will work the same, even if you choose to use a dairy based milk. You can sub any milk and continue to follow the amounts in the recipe.
This Gluten Free Muffins from Pancake Mix recipe uses brown sugar to sweeten it. You can use a brown sugar substitute to keep the flavor and texture the same. Another option is to use a white granular sugar free substitute to make these Gluten Free Muffins. You can use coconut sugar as well. Keep in mind, this substitute it may change the texture/taste slightly of the Gluten Free Muffins from Pancake Mix.
How to make these sugar free
An easy way to make these 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 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 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!
HOW TO MAKE
Combine all ingredients in a bowl and mix. Additionally, you can add any berries, chocolate or nuts at this time.
Line or spray the muffin tin to keep muffins from sticking. Lining the tin will make for an easy clean up! Fill muffin tins 7/8 of the way full.
Bake the Muffins from Pancake Mix on 350 for 20 minutes. Makes 10 Gluten Free Muffins.
EXPERT TIPS & TRICKS
You can choose to add any kind fo mix-ins including diced apples, blueberries, chocolate chips, nuts, etc.
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!
HOW TO SERVE & STORE
You can store these Muffins from Pancake Mix in the fridge for up to 3 days in an air tight container. Do not store on counter. Must refridgerate.
You can store in freezer in an air tight container for up to 3 months. To reheat these gluten free muffins, microwave for 30-60 seconds before eating.
Gluten Free Muffins from Pancake Mix
- 2 cups gluten free pancake mix
- 2/3 cup of oat milk
- 2 eggs
- 1/2 cup brown sugar or stevia brown sugar blend
- Combine all ingredients in a bowl and mix.
- Add desired mix ins.
- Full muffin tins 7/8 of the way full.
- Bake on 350 for 20 minutes. Makes 10 muffins.