Chocolate Chip Pancake Muffins

Chocolate Chip Pancake Muffins are a delightful fusion of fluffy pancakes and sweet chocolate chips, all baked into a convenient muffin form. This dairy-free treat is perfect for breakfast or a sweet snack, satisfying your cravings without the guilt.

Ingredients

• All-purpose flour - 1 cup (120g)
• Baking powder - 1 teaspoon
• Baking soda - 1/2 teaspoon
• Salt - 1/4 teaspoon
• Maple syrup - 1/4 cup (60ml)
• Almond milk - 1/2 cup (120ml)
• Vegetable oil - 2 tablespoons (30ml)
• Vanilla extract - 1 teaspoon
• Dairy-free chocolate chips - 1/2 cup (90g)

Steps

1. Preheat your oven to 180°C (350°F) and line a muffin tin with paper liners or grease it lightly.
2. In a mixing bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Mix well to ensure even distribution.
3. In another bowl, whisk together the maple syrup, almond milk, vegetable oil, and vanilla extract until fully combined.
4. Pour the wet ingredients into the dry ingredients and stir gently until just combined; do not overmix.
5. Fold in the dairy-free chocolate chips, ensuring they are evenly distributed.
6. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
7. Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Nutrition

• Calories: 230
• Protein: 3 g
• Carbs: 34 g
• Fiber: 2 g
• Sugar: 10 g
• Sodium: 220 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 0.5 g
• Unsaturated Fat: 9.5 g
• Water: 0.12 L

Health Benefits

• Dairy-free and suitable for lactose-intolerant individuals.
• Contains whole grains and natural sweeteners, providing a healthier alternative to traditional muffins.

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