Blueberry Pancake Muffins

Swerve Blueberry Pancake Muffins
Swerve Blueberry Pancake Muffins

Blueberry Pancake Muffins

Recipes   Breakfast    

Blueberry Pancake Muffins

Ingredients
Instructions
  1. Preheat the oven to 350F and line two muffin pans with 15 silicone or parchment liners (you may need work in batches if you don’t have more than one muffin pan).
  2. Combine the pancake mix and additional Swerve into a large bowl and whisk to break up the clumps. Add the eggs, almond milk, butter, and vanilla, and whisk to combine well. Gently stir in the blueberries. 
  3. Spoon the batter into the muffin cups to almost full. Bake 25 to 30 minutes, until just golden brown and the tops are firm to the touch. 
  4. Remove and let cool before serving. Serve with butter or a little sugar-free maple syrup, if desired. 

Makes 15 muffins

Swerve Blueberry Pancake Muffins 4
Swerve Blueberry Pancake Muffins 3
Nutrition Facts

Serving Size 1 muffin

Servings 15

Calories 130
Total Fat 9g
Total Saturated Fat 3g
Cholesterol 45mg
Sodium 140mg
Total Carbs 16g
Dietary Fiber 2g
Sugars 2g
Added Sugar 0g
Swerve 5g
Protein 3g
Net Carbs: 9g

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