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–+ servings

High-Protein Pancake Sausage Mini Muffins

These mini muffins combine the flavors of pancakes and sausage for a delicious, protein-packed breakfast option.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 120
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 1 cup whole wheat flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
Wet Ingredients
  • 1 cup milk can use almond or soy milk
  • 1 large egg
  • 1 tbsp honey or maple syrup
  • 1 tsp vanilla extract
Protein and Sausage
  • 1 cup cooked sausage crumbled
  • 1/2 cup protein powder vanilla or unflavored

Method
 

Prepare the Muffin Tin
  1. Preheat the oven to 350°F (175°C) and grease a mini muffin tin.
  2. In a mixing bowl, combine the dry ingredients: whole wheat flour, baking powder, baking soda, and salt.
Mix Wet Ingredients
  1. In another bowl, whisk together the wet ingredients: milk, egg, honey, and vanilla extract.
  2. Add the wet mixture to the dry ingredients and stir until just combined.
Add Sausage and Protein
  1. Fold in the crumbled sausage and protein powder until evenly distributed.
Bake the Muffins
  1. Spoon the batter into the prepared mini muffin tin, filling each cup about 2/3 full.
  2. Bake in the preheated oven for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve
  1. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack.
  2. Serve warm or store in an airtight container for up to 3 days.

Nutrition

Serving: 1muffinCalories: 120kcalCarbohydrates: 10gProtein: 8gFat: 5gSaturated Fat: 2gFiber: 2gSugar: 1g

Notes

These muffins can be frozen for up to 2 months. Reheat in the microwave or oven before serving.

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