Description
These bite-sized High-Protein Pancake Sausage Mini Muffins combine tender, slightly sweet pancake batter with hearty breakfast sausage. Perfect for meal prep, quick breakfasts, or protein-packed snacks!
Ingredients
Dry Ingredients:
- 1 cup oat flour (or whole-wheat flour)
- 1 scoop vanilla protein powder (about 30 g)
- 1 tbsp baking powder
- ½ tsp cinnamon (optional)
- ¼ tsp salt
Wet Ingredients:
- 2 eggs
- 1 cup unsweetened almond milk (or milk of choice)
- 1 tbsp melted coconut oil or butter
- 2 tbsp maple syrup (optional for sweetness)
- ½ tsp vanilla extract
Additional:
- ½ cup cooked breakfast sausage, chopped (turkey or pork)
Instructions
- Preheat oven: Preheat to 350 °F (175 °C) and grease or line a 24-cup mini-muffin pan.
- Mix dry ingredients: In a large bowl, whisk together flour, protein powder, baking powder, cinnamon, and salt.
- Combine wet ingredients: In a separate bowl, whisk eggs, milk, oil, maple syrup, and vanilla until smooth.
- Mix wet and dry ingredients: Combine both mixtures and stir until just mixed.
- Add sausage: Fold in the chopped cooked sausage.
- Fill muffin cups: Divide batter among mini-muffin cups (about ¾ full).
- Bake: Bake for 12–15 minutes until golden and a toothpick comes out clean.
- Serve: Cool slightly and serve warm; great plain or with syrup.
Notes
- Swap in chicken-apple sausage or plant-based sausage for variation.
- Store in the fridge for up to 4 days or freeze for up to 2 months; reheat in the microwave or air fryer.
- To boost protein, add Greek yogurt (2 tbsp) to the batter.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Breakfast / Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini muffin
- Calories: 85
- Sugar: 2g
- Sodium: 180mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg
