Dairy-Free, Oven-Baked Blueberry Pancake Muffins
Description
Made with almond milk and coconut oil, these dairy-free, oven-baked pancake muffins save you the time and mess of flipping individual pancakes.
Ingredients
•
cooking spray
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1 cup all-purpose flour
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1 tablespoon white sugar
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2 teaspoons baking powder
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1/4 teaspoon salt
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1 cup almond milk
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1 egg, beaten
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2 tablespoons coconut oil, melted
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1 1/2 cups frozen blueberries, or as needed
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Grease 12 muffin cups with cooking spray.
2
Stir flour, sugar, baking powder, and salt together in a medium mixing bowl. Make a well in the center of the mixture; set aside.
3
Combine almond milk, egg, and coconut oil in a separate mixing bowl. Add egg mixture all at once to the flour mixture. Stir until batter is just moistened and still lumpy.
4
Spoon batter into the prepared muffin cups. Add about 3 tablespoons of blueberries to each cup.
5
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 22 minutes. Let cool for 5 minutes. Remove muffins by loosening them with a butter knife.