Peanut Butter egg pancake muffins Recipe

Name: Peanut Butter egg pancake muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cup pancake mix; 3 eggs; 1 1/2 cup water; 1 tsp cinnamon powder; 1 tsp baking soda; 1 tsp vanilla extract; 1 tsp organic honey; 1/4 cup crushed almonds; 1 banana sliced in small pieces; 1/4 cup raisins mix; 1/4 oz olive oil; 1/4 cup Peanut butter and jelly

Servings: persons

2 cup pancake mix
3 eggs
1 1/2 cup water
1 tsp cinnamon powder
1 tsp baking soda
1 tsp vanilla extract
1 tsp organic honey
1/4 cup crushed almonds
1 banana sliced in small pieces
1/4 cup raisins mix
1/4 oz olive oil
1/4 cup Peanut butter and jelly

1
Preheat oven 350AF
2
In medium bowl mix all powder ingredients then mix in eggs, vanilla extract, honey, and water last for desired thickness.
3
With the olive oil grab a brush and coat the muffin tray for baking make sure to brush the sides
4
Pour mixture in muffin leaving 1/4 of room for banana s and almond raisin mix.
5
stick bananas, almonds and raisin mix for each muffin till batter fills to top make sure to cover ingredients for smooth muffins
6
Cook 20 minutes or untill toothpick comes out clean
7
Spread peanut butter and jelly on top of muffins let them cool down to serve

296

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cup pancake mix, 3 eggs, 1 1/2 cup water, 1 tsp cinnamon powder, and more.

Yes, Peanut Butter egg pancake muffins falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Peanut Butter egg pancake muffins

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