Pecan Chocolate Chip Muffins

These pancake mix muffins are the perfect grab-and-go breakfast treats and include a variety of mix-in options to suit your taste. The Greek yogurt boosts the protein content, keeping you full for longer. Although these muffins are denser than a pancake, they’re still soft and fluffy, customizable and easy to make for those busy mornings!

Course Breakfast

Keyword muffin, healthy muffin, easy breakfast, breakfast on the go, kid-friendly, pancake, pancake mix, chocolate chips, pecan

Prep Time 1 10

Cook Time 25

Servings muffins

Calories 162

Equipment

12 count muffin pan

Ingredients

½ cup milk
1 cup plain Greek yogurt
2 eggs
¼ cup pure maple syrup
1 tsp. vanilla extract
2 cups pancake mix
½ cup dark chocolate chips
½ cup pecans (chopped)

Instructions

Preheat oven to 350°F. Line a muffin tray with muffin liners and lightly spray with cooking spray.
In a large mixing bowl, add milk, Greek yogurt, eggs, maple syrup and vanilla extract. Whisk well to combine.
Using a spatula, add in the pancake mix and stir until just combined.
Gently fold in dark chocolate chips and chopped pecans.
Pour the mixture into your prepared muffin tray, filling each tin to the top.
Place in preheated oven and bake for 25-28 minutes, or until a toothpick inserted in the middle comes out clean and tops are beginning to lightly brown.

Notes

Fresh blueberries, chopped strawberries and chopped walnuts can be used in this recipe.
Store in the fridge in a container with a tight-fitting lid and microwave for 30 seconds for a quick, on-the-go breakfast option.

Nutrition