Honey Blackberry Mini Pancake Muffins
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
Portable mini pancake muffins made with vanilla almond milk, honey, and blackberries. Perfectly delicious breakfast for on the go!
Servings: 20 mini muffins
  • 1 cup flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2/3 cups Almond Breeze Almondmilk Hint of Honey Vanilla
  • 2 tablespoons honey
  • 2 tablespoons unsalted butter , melted
  • 1/2 teaspoon vanilla
  • 1 egg
  • 20 fresh blackberries
  • powdered sugar , honey, or maple syrup for serving
  1. Preheat oven to 350 degrees. Generously coat a mini muffin pan with nonstick spray.
  2. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a medium bowl whisk almond milk, honey, melted butter, vanilla, and egg until combined. Add wet ingredients to dry ingredients and stir with a wooden spoon until just combined.
  4. Fill 20 muffin wells with batter 3/4 full (about 1 tablespoon.) Place a blackberry on top of each and gently press down.
  5. Bake for approximately 10 minutes or until golden brown. Allow to cool in pan for a few minutes and then gently run a dull knife around edges to release and remove.
  6. Serve immediately with a sprinkling of powdered sugar, or a drizzle of honey or maple syrup.
Recipe Notes

adapted from my Lemon Raspberry Mini Pancake Muffins