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–+ servings

Lazy Baker Pancake Muffins

5 from 1 vote
Print Recipe
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 1 Dozen
Calories 90 kcal

Ingredients
  

  • 2 cups package pancake mix – I like Fiber One Complete or Krusteaz Buttermilk Heart Healthy
  • 1 teaspoon cinnamon
  • 1 cup water
  • 1 teaspoon vanilla extract
  • 3 tablespoon vegetable oil
  • 2 teaspoon lemon zest
  • 1 ½ cups blueberries

Instructions
 

  • Preheat the oven to 375F degrees and spray a 12 cup muffin tin with non-stick spray or line with cupcake wrappers.
  • Whisk together pancake mix, and cinnamon. Add the water and vanilla. Mix just enough to combine then stir in the oil. When the batter is mostly smooth, fold in the zest and berries.
  • Portion the batter into the muffin cups. If desired pat a pinch of old fashioned oats and a few chopped nuts on top of each muffin before baking. Bake in a the preheated oven for 20 minutes, until tops have begun to brown.
  • Turn out muffins on to a rack to cool or serve warm.

Notes

Leftover muffins will keep in an air tight container for a couple of days. Include a sheet of paper towel to wick away any excess moisture from the fruit.

Nutrition

Serving: 1gCalories: 90kcalCarbohydrates: 12gProtein: 2gFat: 4.5gCholesterol: 3mgFiber: 1.5g
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