Blueberry Pancake Muffins
- 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).
- 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.
- 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.
- 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 3
Serving Size 1 muffin
|Total Fat 9g|
|Total Saturated Fat 3g|
|Total Carbs 16g|
|Dietary Fiber 2g|
|Added Sugar 0g|
|Net Carbs: 9g|